Sunday, May 24, 2009

Recipe: Almond Pancakes

The past few days have been a blur of work, visits from family, and FAME! My eating habits on Thursday and Friday were terrible - missing breakfast and lunch each day, then munching without appetite on roast chicken, almond porridge and cauliflower. Calorie counts were in the 350 - 700 zone. Bad girl.

Made up for the lack of variety this weekend though, heading out to the Slow Food Market in Abbotsford at lunchtime on Saturday. We sadly missed the bulk of the grass-fed beef :( Next time! We nabbed some AMAZING strawberries from Sunny Ridge Farms, and one lamb roast. Most of the slow food goodies were fruit or sugar-based, very disappointing. The veggies on offer weren't terribly impressive either, although we did find some excellent kale and rhubarb above the usual quality found in Macro. We headed out to Macro anyway, to show Mum the explosive range of organic products commercially available these days. Picked up a bunch of meat and pastured eggs (finally found some!!!).

Had a late night after the show on Saturday, where we noshed on strawberries, pesto on veggie sticks, macadamia nuts, and brie. The others insisted on using crackers, pfft.

I served up almond pancakes this morning, to rave review:


For the uninitiated, almond pancakes are super simple to make, and are so much tastier than the usual white flour rubbish.

Almond Pancakes

Ingredients:

100g almond flour
4 pastured eggs
3T melted coconut oil (plus extra for frying pan lubrication)
1/2 cup (or so) water

Method:

1. Combine flour and eggs in a large bowl.

2. Add oil and stir well.

3. Gradually add water to the mixture whilst stirring, until the consistency is just shy of runny. (You could try going for a runnier mixture, but this will make your pancakes even more fragile)

4. Add a generous blob of oil to your frying pan and heat until oil is about to sizzle.

5. Spoon desired amounts of mixture into the pan and press/stretch into flat shapes.

6. Leave to fry until base is firm and edges begin to brown.

7. Flip pancakes carefully, washing for splashing oil. Allow to cook until other side has browned and centre is firm.

8. Remove from heat and serve immediately, or keep warm and covered (trap steam to maximise moisture level of pancakes).

I served these with whipped cream (no coconut cream), the leftover strawberries, and some defrosted raspberries and subsequent juice. For Valentine's Day I also melted a bit of dark chocolate and drizzled it over the fruit. Sweet.


For lunch - organic free range chicken drumsticks (the ethical sensations that followed were even sweeter than the meat):


'Twas a matinee performance today, so I was home in time to cook up a scrumptious dinner of free range pork, cabbage, mushrooms, ham and haloumi:


Seriously good eats today, I feel like going dancing!! As compensation, I'm blasting the RENT Broadway cast album and bouncing in my chair while I type :) Also, I'm singing my lungs out (and those of you that know me know how loud that is...) - hello neighbours!

9 comments:

Sarah Schatz - menus for limited diets said...

Which almond flour do you use for your pancakes? It looks like blanched, superfine almond flour - is that right?
Thanks - this food looks yummy!
Sarah

Jezwyn said...

It depends on what is available - the packaged Lucky brand stuff I get from the supermarket is blanched and finely processed, but I have also processed my own without removing the skins and it works just was well. I have also used store-bought hazelnut flour, which includes the skin, and it is divine! Perfect with a bit of cocoa, or drizzled with a sauce of cocoa powder and melted coconut oil...

Ren said...

Those pancakes look awesome!

Anonymous said...

These are good. And it occurs to me that these would be great as quick and easy hamburger buns or other bread-type option.

Lisa

Sue Solberg said...

Yum, these were so easy and tasty. Thanks for the recipe! Now if I could just get my three-year-old to eat them.... *sigh*

Anonymous said...

Hi. First time poster. I followed the recipe using about 1/2 of the water. I put the batter in my waffle iron, on high for 5 minutes. They were perfect...they dropped out of the waffle iron intact. I was worried about using a frying pan and having them break when I clumsily tried to flip them. Thanks for the recipe.

Allan

Leigh said...

I don't have a kitchen scale. Can you give me an approx. amount in cups for the almond flour?

Jezwyn said...

Hi Leigh. 100g = 1 cup. Enjoy! :)

Joshua Ansell-McKinnon said...

Almond pancakes? I never would have thought of this. This weekend I am going to make some almond pancakes.