November 19, 2015

Raspberry & Poppy Seed Almond Flour Pancakes

Breakfast + Brunch, Celebrations, Dairy Free, Gluten Free, Recipes, Vegan, Vegetarian, Weekend

These are probably the best almond flour pancakes I have ever had or made.

I know it’s a big statement, but I honestly believe it to be true. No word of a lie. I ate two pancakes white I cooked the rest. Yep, that’s right, I just stood over my stove, and ate pancakes with my bare hands as I flipped others. Oh the things I do in the name of taste testing.

It wasn’t classy, but it felt goooood.

These are fluffy and light, and the tart raspberries contrast so so perfectly with nutty poppy seeds. I know blueberries tend to be the usual pancake stars, but I honestly think I now prefer raspberries. They lend so much flavour, and you just can’t ignore them when biting into this pancake. So delicious!

They’re not overly sweet either, with the applesauce and the vanilla giving them just the right level of sweetness. Of course, I do drizzle some maple syrup over it, so I don’t feel any need to add extra to the batter.

I made these for lunch, because it was just one of those days when you need pancakes for lunch. From now on, I totally think of pancakes as a viable food group!

Raspberry & Poppy Seed Almond Flour Pancakes

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Author: Teffy Perk

Serves: 2

Ingredients

1 cup almond flour
2 tablespoons brown rice flour
1½ teaspoons baking powder
¼ teaspoon sea salt
2 tablespoons poppy seeds
1 tablespoon ground flax seeds
2 teaspoons vanilla powder
2 tablespoons applesauce
1 tablespoon coconut oil
1 cup (250ml) almond milk
1 punnet raspberries
Coconut oil, for cooking

Instructions

In a medium bowl, whisk together the almond flour, brown rice flour, baking powder, sea salt, poppy seeds, vanilla and ground flax.
In small saucepan over low heat, whisk together the applesauce, coconut oil, and almond milk until no longer lumpy. Remove from the heat and pour into the bowl with the dry ingredients. Fold in the raspberries.
Stir until combined and set aside so the batter can rest, about 10 minutes.
After 10 minutes, give the batter a stir, and heat up a skillet over medium-low heat and lightly grease with some coconut oil.
When the skillet is nice and hot, use a ¼ cup measure to scoop the batter and drop onto the hot pan and cook for about 2-3 minutes, then flip. Cook for a further 1-2 minutes, then remove from the heat.
Repeat until you’ve used up all the batter, greasing the pan as needed in between pancakes.
Serve with some more maple syrup, coconut yoghurt, and extra fruit (I love kiwi!).