Here's my version of
almond pancakes, which I often toss together for breakfast:
1 egg, beaten
1 teaspoon maple syrup
about 3 heaped tablespoons ground almonds
1/2 teaspoon homemade baking powder
Homemade Baking Powder:Mix together 2 parts Cream of Tartar to 1 part Sodium Bicarbonate (bicarb soda) and store in an airtight container.
Mix together and voila!...this gives you enough for 3-4 small 'pikelets', as we call mini-pancakes here in Oz.
Cook in a lightly oiled/buttered non-stick pan over medium heat.
This is enough for my breakfast, and they are delish with homemade berry or rhubarb jam, marmalade or even Vegemite - so,...I said I was an Aussie!!!
Variations:1. I have tried making a 'buttermilk' version with Greek yoghurt, but you've gotta be careful how much you add,(no more then a dessertspoon) or else they are a sloppy mess that falls apart. You need a high ratio of binding agent(egg) because the almond meal is crumbly. I find that if you use a bit of yoghurt, then it's best to use about 2/3 almond meal and 1/3 coconut meal, as it absorbs the excess liquid better.
2. They are also good if you add a little grated cheese. This helps to bind the pancake, and the cheese browns a little, giving a slightly crisper outside texture - and they are YUM! on their own or with my beloved Vegemite!!!
3. Add a teaspoon of cocoa or even grated dark chocolate and a little orange rind and just have them on their own or be naughty and spread a little butter on them!
This in enough for one serving, so you just 2x or 3x the quantities to make more.... I do think they are easier if you make them in a smallish size, as they are way easier to flip - and that way you get to eat *more* and still not feel too guilty!
Bon Appetit,
