Almond Pancakes with hot raspberries and almond cream

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Hi my dears! ?

Do you know what is the biggest motivation for me to get out of bed this time of the year? A delicious breakfast! And the thought of fragrant pancakes make getting up a lot easier on some mornings. ?


Anyways, I would like to share with you today a delicious, wintry pancake recipe! Namely the recipe of these almond pancakes. They are really divine, I tell you! ?

I layered them with the almond cream, which suits perfectly to the pancakes! ? Anyway, I’m a big chocolate and nut butter fan and a sweet spread which combined both, really makes my palate happy! Especially when the ingredients of that product has a good quality and also a great taste, they make for me a great spread or to refine some breakfast such these pancakes. But you can of course make a spread easily by yourself by just combining nut butter with melted chocolate, a bit of cocoa and coconut oil or other oil of choice. I think the best way is to experiment, because everybody has another taste and moreover so it never gets boring ? So just be creative in the kitchen! ??

And now let’s get to the recipe …

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Almond Pancakes with hot raspberries and almond cream

Simple recipe for almond pancakes without eggs, served with hot raspberries and almond cream - quick and easy to prepare and very delicious ! 😉

Course: Basics, Breakfast, Dessert, Snacks
Ingredients
  • 1 ripe banana
  • 125 ml plantbased milk
  • 40 g almond flour
  • 60 g spelled flour
  • 1 tsp baking powder
  • a pinch of vanilla and cinnamon
  • Oil for frying
toppings:
  • raspberries
  • almond cream or another spread of choice
  • pomegranate
  • blackberries
  • granola
Instructions
  1. Mash the banana with a fork and blend with the plant milk.
  2. Mix spelled flour, almond flour, baking powder, vanilla and cinnamon separately first and then add to the milk mixture.
  3. Stir everything until the dough is creamy and smooth.
  4. Heat up oil in a large pan on a medium heat.
  5. Now add about 1-2 tbsp of dough per pancake to the pan and bake for about 2-3 minutes.
  6. As soon as bubbles come to the surface, flip the pancakes and bake for about more 2-3 minutes.
  7. Then spread the pancakes with almond cream and hot pureed raspberries and make a stack.
  8. Serve the "pancake tower" with fresh raspberries, pomegranate, blackberries and granola or other toppings of your choice and enjoy! 🙂

8 Comments

  1. 20. December 2017 / 17:49

    These pancakes look amazing my love! Andrew loves pancakes so we will try them this weekend for Christmas!

    • fitness_bianca 21. December 2017 / 11:43

      Thank you so much Maria ?
      I‘m happy that you‘d like to try the recipe.
      I hope you‘ll enjoy them.
      Wishing you lovely christmas days ?

  2. Emmi
    22. December 2017 / 15:22

    They just look amazing!? I want to try them tomorrow for breakfast but I haven‘t got almond flour. Is it also okay if I replace it with spelled flour? So that there is only spelled flour in those pancakes??

    • fitness_bianca 23. December 2017 / 11:05

      Hey Emmi 🙂
      Sure you can use spelled flour instead of almond flour.
      Have fun trying and thank you ?
      Much love,
      Bianca

      • Saskia
        7. January 2018 / 21:10

        What is this spelled flour? Do you mean spelt flour? Its driving me crazy. Anyway amazing recipes, I am so glad I found this site. The pictures definitely have the wow effect. Beautiful ?

        • fitness_bianca 8. January 2018 / 17:16

          Hi Saskia,
          Yes I mean spelt flour ?
          I‘ll correct this asap ?
          Thank you so much ?
          xoxo,
          Bianca ❤️

  3. Lynn
    28. February 2018 / 12:19

    Hi Bianca,
    I love your account and your recipes they’re amazing! I wanted to try your pancakes but although i followed the exact measures and directions, i can’t seem to get fluffy pancakes and they tend to stick on the pan. Is there a specific kind of pancake pan i should get? I use coconut oil for frying..
    I’d love to hear your views,
    Many thx,
    Lynn

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