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Apple almond pancakes

Posted May 14 2009 5:05pm



















I like to try out a new pancake recipe once in a while, and this was what turned out this morning. The flour is the main ingredient in a pancake, so it's always just a matter of trying out what works. Here I made an experiment mixing different flours: buckwheat, rice and almond flour. The almond flour gives the pancakes a rich taste. While trying out these pancakes I ate them plain, just to be sure that the batter was any good. Of course lucky you gets to eat them with toasted almond slices and maple syrup!

My kids of course love pancakes. My son gobbled down a few of these hearty pancakes this morning.















ps. I've started a new blog with the recipes of The Happy Veganarian! in Dutch, so I won't be translating words here anymore.

75 g (1/2 cup) buckwheat flour
65 g (1/2 cup) rice flour
1/4 cup almonds
1 tbl oats
1 tsp cinnamon
pinch of salt
1/2 tsp baking powder
1 tbl sucanat

2 tbl canola oil
1 tsp molasses syrup
almond milk (you can also use soy)

apple slices

Place the almonds in a food processor and grind them until they become fine meal. In a bowl mix all the flours together and add all the dry ingredients.

Pour the oil in the bowl and rub the oil in the flour.

Next gradually add small quantities of the milk, whisking and smoothing away any lumps. Use a rubber spatula to scrape any bits of flour from around the edge into the centre, and whisk once more until the batter is smooth, with the consistency of a thin cream (about 1 1/2 to 2 cups of milk). Stir in the molasses syrup.

Now heat the pan which is oiled with canola oil and then turn the heat down to medium. Do a test pancake to see if you're using the correct amount of batter. Pour in the batter which is easier if you use a soup spoon. You want them a little thicker than crepes, just enough so that the apple slices can sink in the pancake.

Add thin slices of apple to the pancake. Do this as soon as you have poured the batter in the pan because you want the apple slices to sink in the batter. Try to cover the apples with some of the batter.

Bake the pancakes carefully, changing the heat from hot to medium so that it becomes crunchy on the sides, but doesn't brown too much. The pancakes should be golden brown.

Now turn over the pancake. I didn't have much luck turning them over with a spatula, so I used a plate to turn them and that worked fine.

Eat the pancakes with maple syrup and toasted sliced almonds.
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