Recipes
Date posted: 10/02/2022
Ingredients
| Ground almonds | 150g |
| Wholemeal flour | 150g |
| Medium fresh eggs | 3 |
| Whole milk | 330ml |
| Baking powder (gluten free) | 5g |
| Vanilla pods | 1 pod |
| Canadian maple syrup | 150g |
| Salted butter | 40g |
| Medium desiccated coconut | 20g |
| Poppy seeds | 10g |
| Sesame seeds | 20g |
| Pumpkin seeds | 20g |
| Smooth peanut butter | 100g |
| Lime (loose pack) | 4 limes |
Method
- In a mixing bowl, add the almonds and flour and then add the eggs, milk, baking powder, vanilla, 50ml of maple syrup and melted butter. Whisk them all together and allow the mixture to rest for at least 1-1.5 hours in the fridge. The pancake mix should be slightly thicker than a normal pancake mix.
- Place some oil into a frying pan and cook the pancakes in batches of 3 per portion, by ladling the mixture into the pan and topping with toasted seeds and coconut before flipping them over to brown slightly.
- Once the pancakes are cooked, layer them with peanut butter, more seeds and a sprinkle of toasted coconut
- Finish off with a drizzle of lime syrup and serve with some fresh lime wedges