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 …
Almond Pancakes with hot raspberries and almond cream
- 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
- almond cream or another spread of choice
- Mash the banana with a fork and blend with the plant milk.
- Mix spelled flour, almond flour, baking powder, vanilla and cinnamon separately first and then add to the milk mixture.
- Stir everything until the dough is creamy and smooth.
- Heat up oil in a large pan on a medium heat.
- Now add about 1-2 tbsp of dough per pancake to the pan and bake for about 2-3 minutes.
- As soon as bubbles come to the surface, flip the pancakes and bake for about more 2-3 minutes.
- Then spread the pancakes with almond cream and hot pureed raspberries and make a stack.
- Serve the "pancake tower" with fresh raspberries, pomegranate, blackberries and granola or other toppings of your choice and enjoy! 🙂
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