with spiced almond butter and maple syrup
- 1½ cups (225g) whole-wheat self-raising (self-rising) flour
- 1 cup (120g) almond meal (ground almonds)
- 1 teaspoon baking powder
- ½ cup (110g) raw caster (superfine) sugar
- 4 eggs, separated
- 1½ cups (375ml) unsweetened almond milk
- vegetable oil, for brushing
- maple syrup, to serve
spiced almond butter
- 2 cups (320g) roasted almonds
- ¼ teaspoon sea salt flakes
- 2 tablespoons vegetable oil
- 2 teaspoons mixed spice
- 2 teaspoons vanilla bean paste or vanilla extract
- To make the spiced almond butter, place the almonds and salt in a small food processor and process for 1–2 minutes or until coarsely ground. Add the oil, mixed spice and vanilla and process for 3–4 minutes or until well combined. Transfer to a small bowl and refrigerate for 1 hour.
- Place the flour, almond meal, baking powder and sugar in a large bowl and whisk to combine. Make a well in the centre, add the egg yolks and almond milk and whisk to combine. Place the eggwhites in the bowl of an electric mixer and whisk until soft peaks form. In 2 batches, add the eggwhite to the flour mixture and gently fold to combine.
- Heat a large non-stick frying pan over medium heat. Reduce the heat to low and brush the pan with oil. Add ¼-cup (60ml) portions of the batter to the pan in batches, re-greasing as necessary, and cook for 2–3 minutes each side or until puffed and golden. Remove from the pan and keep warm.
- Divide the pancakes between serving plates and top with the spiced almond butter and maple syrup to serve. Serves 4
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