As I mentioned in my last post, with all this free time I’ve been cooking a lot more lately and I promised more recipes, so here’s one to start off the day. It’s nice to spend a little more time of breakfast when you can; over the weekend, or if you have a day off (or work from home, as I do now). When I was commuting into the city breakfast would be a scrambled bowl of cereal or porridge at my desk, or a sugary muffin on the way in, or just a latte, because the work whirlwind started as soon as I sat down at my desk in the morning. I’ve learnt that it’s important to take care over your food – and consequently over yourself.
I’ve also been cutting down my milk intake recently (because I can’t bear to cut out cheese – cheese is life!), as drinking all those lattes for breakfast used to bloat me out in the morning so I got into the habit of trying non-dairy milks in my lattes. Loads of the chain coffee shops have started stocking them, so it’s easier than ever now. My favourite for drinking is oat milk (tastes like a cuddle for my stomach – or not; just ignore the weirdo here), but it’s quite difficult to find in the supermarket so at home I usually get almond or coconut milk. I use the latter in the recipe below, as I find it’s better for sweet foods, but you can substitute with any other plant milk you like, or even regular cow’s milk if you’re happy with dairy.
I use dairy-free butter to fry the pancakes; I find some kind of butter is the best thing to fry pancakes in, but you can use oil if you prefer; it might just not sizzle or brown as much as butter/butter-substitute would. I’m using almond flour (also called almond meal or ground almonds, depending where you buy, though you’ll find from some producers it’s a little finer/courser), which cuts down on the carbs and increases the protein – if you’ve not had almond-flour pancakes you might find the texture a little too mealy for your taste. If that’s the case (and you’re fine to eat gluten), try starting out with a half-and-half mix of almond flour and plain flour and slowly changing the ratio until you have 100% almond.
On to the recipe –
Serves 2, or 1 hungry person (makes 4 small pancakes or 2 large)
6 heaped tablespoons almond flour
1 organic egg
6 tablespoons coconut milk
3–4 knobs dairy-free butter
Fresh raspberries (or other fresh fruit; I used half a punnet here)
Honey (or agave nectar)
Place the almond flour in a jug or mixing bowl. (I use a jug as it’s easier to pour.) Break in the egg and mix together with a fork or small whisk. Add one tablespoon of the milk at a time, stirring each time to incorporate. (This helps it keep from going lumpy.)
Heat a non-stick pan over medium heat and add a knob of butter. When the butter has melted and is sizzling, give the mixture another quick stir then pour in a quarter. Twist the pan the move the mixture around if you prefer a wider pancake. Fry until starting to brown on the underside (about 2 minutes), then flip. The almond flour makes the pancake a bit less flexible and more brittle than regular pancakes, so I’d advise flipping with a spatula rather than tossing it, to avoid a broken cake (and disappointment first thing in the morning). Fry on this side until golden brown (about 1 minute), then deposit onto a plate.
Repeat for the remaining batter, adding additional knobs of butter as needed, until you have 4 pancakes. I like to add a little drizzle of honey on each layer, but dress the layers how you fancy – you can squeeze raspberries in each layer or reserve them all for the top like I did here. Top with a handful of raspberries each (or more if you want) and drizzle over with honey. Serve immediately, eat, then make more if you’re super hungry!