Background
I love pancakes and it was the traditional weekend breakfast when I was growing up. In the summer we would make peach, strawberry and, best of all, blueberry pancakes. But now, someone in the household is not a fan of sweet breakfasts but loves almonds. We stumbled upon almond flour and there was finally a solution to this dilemma that had been haunting me for years.
I will share the rest of the story after the recipe so here is the solution I came up with:
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 35 minutes
To continue the story, the potential solution was at hand, but the journey was not yet over. I had no idea what the proportion of the ingredients should be so I started combing the web for a solution. I tried a few that looked promising, but most came out too thin or too thick and fell apart when I flipped them.
Back to the drawing board: I used elements from the recipes that were most appealing and a little of my own ingenuity. One big difference in the ingredients in all those recipes was I almond milk rather than regular, so that needed to be adjusted for
Dry Ingredients
1 cup of Almond Flour
1 tsp Baking Powder
1/4 tsp cinnamon powder
1/4 tsp salt
1 tsp Baking Powder
1/4 tsp cinnamon powder
1/4 tsp salt
Wet Ingredients
3/4 cup of Almond Milk
2 eggs
2 tbps oil
2 tbsp of Maple Syrup
1 tsp Vanilla Extract
2 eggs
2 tbps oil
2 tbsp of Maple Syrup
1 tsp Vanilla Extract
And, of course, 3/4 cup of Blueberries, thoroughly washed
Combine the dry ingredients in one bowl and the wet ingredients in a different bowl. The dry ingredient bowl should be large enough for everything to be mixed together. Add the wet ingredients to the dry and stir them together, then fold in the blueberries. Put the batter in the refrigerator for 15 minutes to stiffen somewhat.
Heat a skillet to a medium low heat and, using a ¼ cup measuring cup, add the batter leaving some space between each pancake, as the batter will expand. Cook for about 2 minutes and flip when you see bubbles forming in each pancake. Cook for another 1 to 2 minutes. Serve with warm maple syrup and butter. Feel free to use anything else you enjoy with pancakes.
Heat a skillet to a medium low heat and, using a ¼ cup measuring cup, add the batter leaving some space between each pancake, as the batter will expand. Cook for about 2 minutes and flip when you see bubbles forming in each pancake. Cook for another 1 to 2 minutes. Serve with warm maple syrup and butter. Feel free to use anything else you enjoy with pancakes.
Mystery Solved
Back to the drawing board: I used elements from the recipes that were most appealing and a little of my own ingenuity. One big difference in the ingredients in all those recipes was I almond milk rather than regular, so that needed to be adjusted for
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