Almond Pancakes
The first pile of pancakes wasn’t found in a diner somewhere along the American west coast as one might think. It actually dates back to 1497 BC, found in an ancient tomb in the late 70’s somewhere in the outskirts of Cairo. The mural portrayed a group of people fighting. After some professional dusting it became clear what caused the fight. The last pancake.
Ingredients
Pancakes:
- 625 ml water
- 70 g almonds raw
- 1 apple
- 1 tbsp golden flax seed
- 300 g whole wheat flour
- 1 1/2 tbsp baking powder
- 1/2 tsp sea salt
- 1/2 tsp ground cinnamon
- coconut oil for frying
Jam:
- 100 g blueberries
- 2 tbsp açai
- 2 tsp honey
- 75 g almonds
- 140 g light cream (20%)
Instructions
Pancakes:
- Add water, almonds and apple to a blender and blend on medium to medium-high speed for one minute.
- Add all remaining ingredients to the jar and blend on medium to medium-low speed for 30 seconds. Allow batter to rest 5 minutes.
- Heat a pan and grease. Pour some batter onto the heated pan and cook approximately 1 minute or until bubbles break the surface of the pancake and the underside is golden brown.
- Flip and cook for approximately 30 seconds. Repeat with remaining batter.
Jam:
- Blend blueberries, açai and a little bit of honey with the stick mixer. Add some water if necessary.
Nuts:
- Grind nuts in the tabletop blender.
Cream:
- Whip cream with a whisk.
Arrange:
- Top up the pancakes with jam, ground nuts and whipped cream and serve.
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