Bianca Zapatka

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 …

Almond Pancakes with hot raspberries and almond cream

Author: Bianca Zapatka
Simple recipe for almond pancakes without eggs, served with hot raspberries and almond cream - quick and easy to prepare and very delicious ! 😉
5 von 1 Bewertung
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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 

  • 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! 🙂
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!
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Comments

  1. Sigrid S

    5 stars
    Hi Bianca! Can I use amaranth flour or oat flour instead of spelt flour for a gluten free version? I have been looking for a good recipe without eggs and I definitely want to try this.

    Reply

  2. Lynn

    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

    Reply

  3. Emmi

    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??

    Reply
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