So I definitely should be revising for my final exam on Wednesday, but this recipe is calling out to be shared before Pancake Sunday… Thus for the sake of all your lazy weekend cravings, Victorian women’s poetry can wait – I’m sure Christina Rossetti will understand.
The great thing about these is that they’re low-carb, paleo, packed with good fats and protein (with or without extra protein powder), and of course they are dairy and gluten free. Not to mention they are super light so you can drown them in an excess of whatever you wish! I went for a dollop of coyo, mixed berry compote, sprinkle of almonds, a drizzle of Sweet Freedom’s carob sauce and an extra squeeze of honey for good measure.
Please just admire the amazing pancake structure!!!! Sometimes I truly wonder why white flour even exists…
Ingredients (yields a stack of 5 pancakes/1 serving)
1/2 cup ground almonds*
1/4 cup flax meal
1 tbsp coconut flour
1/2 tsp baking powder
1/2 tsp bicarb of soda
1/4 cup almond milk (or whatever preferred)
1 tbsp melted coconut oil
1 tsp vanilla essence
1 tbsp honey
Notes: *I subbed 1/4 of the ground almonds for 1/4 cup of vegan protein blend, I use this brand. Also don’t sweat if you don’t have any ground almonds, just stick some whole almonds in a coffee grinder or food processor and do it yourself – same goes for the flax meal!
- In one medium bowl mix together all the dry ingredients making sure they are fully incorporated with one another.
- In another smaller bowl whisk together all the wet ingredients.
- Make a well in the centre of the dry ingredients bowl and gradually add the wet ingredients, combining to form a thickish pancake batter. You can add more milk if you like your pancakes less fat, just bear in mind you have to be able to flip them so make sure the batter is thick enough to maintain structure.
- Heat some coconut oil in a frying pan on high to prevent sticking. When the correct temperature has been reached (this is key: flick some water on to the pan and if it sizzles you got it), turn the hob down to a medium heat and spoon on the batter.
- Leave to cook for approximately 2-3 minutes before flipping over. You can check with a spatula to see if they’re ready to flip. If the underside is burning and the top is still to wet to flip you need to turn down the heat. Repeat until all your pancake batter is used up.
- Stack em up and enjoy!