I know, I know. I am sure you are saying "Not another pancake!" And doesn't this picture look just like the quinoa pancakes from a few weeks ago? You can tell I love breakfast, in particular pancakes with blackberries and some sort of nut/seed butter. This version tastes very different from the quinoa version. It is gluten free and vegetarian but not vegan. I made them one morning when I realized I didn't have anything to eat for breakfast. Well, I could have cooked oatmeal but didn't want to. I made these with what I had in the house, which was almond flour and eggs. They turned out great. (Sorry for the dark photos, the morning was rather gray!) I don't eat much maple syrup on them since the sugar isn't my choice, so I added sunflower butter. I was not hungry until at least 1 pm! Pancakes for the win!
On another note, the pictures above are from my Recipe Development Class. We are working on developing some dishes to serve at our FInal Event, which is a party we have to plan, host, and cater as our final exam. We had a short class where we could each try out any recipe we wanted, changing it to make it our own, and working on how to write it with exact weights and measures of ingredients so it can be recreated and scaled up as needed. It was not easy. I made raw carrot cake bites, and beet gnocchi with basil vinaigrette with orange cashew cream. Neither was a complete success. With some tweeking the carrot cake bites should be good. The yellow beet gnocchi above was gluten free and sadly like little dense hockey pucks. The red ones were delicous, as was the sauce. I will try both again in a few weeks! After we graduate I'll share the recipes with you!
Do you have big plans for the Super Bowl? I don't. I am sure I will watch, mostly just to see what everone else is watching and for the commercials and half time show. If you are having a party, how about making a snack stadium? Isn't that amazing? You can find a whole array of them here. I thought they were hilarious!
I am going to make a version of this Indian snack food to eat for the game. It is puffed rice mixed with peanuts, roasted dal (lentils), curry leaves and spices. Sounds weird doesn't it? I have wanted to make it for a few years and finally have all the ingredients to give it a try. I'll let you know how it goes. If it is delicious, I'll post the recipe next week so you adventurous cooks can give it a try. The link above also has a recipe and a link to order the puffed rice. Hope you enjoy the rest of the weekend. It is cold and rainy here so I am in the house, doing home work and reading. Hope you are warm and toasty too!
Almond Meal Pancakes
Prep Time: 5 minutes
Cook Time: 15 minutes
Keywords: breakfast gluten-free vegetarian
Ingredients (12 pancakes)
- 1 1/2 cups almond flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 2 eggs (I used extra large)
- 1 Tbsp maple syrup
- 1 tsp vanilla extract
- 3/4 cup water
- Cooking spray or oil for coating the skillet
Combine dry ingredients in a medium bowl. Stir to combine. Beat eggs in another bowl. Add the rest of the wet ingredients and whisk to combine. Mix the wet ingredients into the dry ingredients to combine everything well.
Heat a griddle or large skillet over medium high heat. Add cooking spray or oil of your choice to cover the bottom. Pour about 1/4 cup batter for each pancake into the skillet. Cook until there are bubbles on the surface and the edges and top seem rather dry, about 4 minutes Turn to cook the other side. Repeat until all batter is used.