Rating: Yummy, yummy, yum, yum, yum!MaashaaAllaah!
I was a little skeptical when I saw this recipe online a few days ago, mostly because it involved ground almonds. I know pretty much every recipe I find or use involves ground almonds but that wasn’t what I expected when I had initially started at looking at GF and paleo options. I thought most people used coconut flour a lot and though I have it, it is rarely utilised! Anyway, I’m not complaining, the result is always something tasty alhamdulillaah!
I know it’s common for us Brits to have thin pancakes or crêpes but I’ve had the Ameircan type before and they’re quite nice too. However, you do have to be in a particular mood for them and they do become sickly after just one small one! These on the other hand aren’t so sickly and I genuinely prefer the taste over these over the gluten versions.
I have to admit, these pancakes turned into a little bit of comfort food for me. I was a little under the weather since my body was messed around by potatoes (I think) and I was a little put off food as I started over-analysing where I could have gone wrong or if I was accidentally glutened or dairy-ed. Did I mention I was going totally potato free for the next two months? Well, I am and I’ll eat them after that and see if it has any undesirable affects on my body. You see, I was a little naughty with these home made, over baked potato crisps I made and I reckon they messed me up. It’s the only food I had that I shouldn’t be allowed to have really so it’s my main suspect. Serves me right for having them! A part of me is interested in if potatoes are the culprit but another part of me might just go into shock after the next 2-3 months if my conjecture turns out to be a fact. No more spuds for life… like, properly!
In other news, it’s term holidays which means I get to hang out with my family for the next few days when they come over. We’ve prepared for large family meals, fun and desserts by stocking up on…?! Ah yes, gluten filled food! I opened the fridge this morning and I’m pretty sure my eyes almost jumped out their sockets. I can’t believe I used to eat that stuff. But I’m also confused as to why all my luscious fruit and veg have been buried under things that cause me harm. I don’t stress about cross contamination and thank God it’s all packaged gluten but it is a little off putting. And mean. Today I’m just eating a whole bunch of fruit, I daren’t take out any proper food to cook, not that I can find it in that mess!
Anyway, back to the pancakes, the reason you’re here:
2 eggs, I always use large eggs
1 cup of ground almonds
1 tspn vanilla extract/vanilla beans/paste/powder
1 tbpsn raw honey
pinch of salt
pinch of GF baking powder
pinch of cinnamon (optional but I think it enhances the flavour)
generous amount of blueberries (yum!)
I just pop it all into a small measuring jug (it makes a total of 250ml in case you’re wondering) and whisk with a fork. Really simple. Do NOT add the blueberries at this stage…! Once your batter is ready, pour a bit into a non stick pan with a bit of butter, you need the butter. Spread the pancake batter out a little and drop on a scattering of bluberries (I add loads, they’re so luscious when they’re warmed through in this manner).
Gently lift one side of the pancake and it should have a nice golden colour, that’s when it’s read to flip. It should take no more than a minute and a half on both sides. If your pancake is too thick it will be a little raw and soggy in the middle so make sure you spread it out a little but not like a crêpe!