Did you, just like us, miss out on Pancake Day at the beginning of this week? Fortunately, we’re allowed to eat pancakes every other day all year long.
Our kids LOVE pancakes, so we often serve pancakes for breakfast, dinner, in the lunch box or as a snack. Of course you can’t go wrong serving classic pancakes with jam and sugar, but when we serve them in the lunch box or as dinner, we want them to be healthy and filling. These Almond Pancakes are one of our favorites and because of the large amount of eggs in the batter they will keep you satisfied for a long time.
You can also serve them as a dessert, as we have done here, with lots of exotic fruits and whipped coconut cream. Crazy good!
Recipe
You will need:
• 3 dl / 1,5 cups almond flour
• 6 eggs
• 1 1/2 teaspoon baking powder
• 4 dl / 2 cups almond milk
• 1 pinch of vanilla powder or 1 1/2teaspoon of vanilla sugar
• A pinch of salt
• Coconut oil
• Coconut cream
• Your choice of fruit
• Coconut flakes for decoration
How to:
- Whisk together all ingredients in a bowl.
- Let the batter rest for 15-20 minutes.
- Heat a frying pan with coconut oil. Pour in sufficient amount of the batter and fry for a few minutes on each side.
- Repeat with remaining batter.
- Whisk coconut cream light and fluffy.
- Cut the fruit.
- Sprinkle some coconut flakes over the pancakes and serve together with coconut whipped cream and fruit.
