I've been tinkering with my diet lately, trying to eat a little healthier, not all the time, just maybe not eat pizza for breakfast every single day. Its the smalls things.
I'm watching my gluten intake in an experiment to see if gluten is the root of digestion issues, so in these pancakes half the four is substituted for ground almonds, still the wonderfully thick, fluffy, American style pancakes we all know and love, just with a bit more texture to them. Also, the almond flavor goes amazingly well with cherries - hence the name Cherry Bakewell pancakes.
100g ground almounds
100g plain flour
Pinch of salt
1 teaspoon Baking powder
180ml Almond milk (will work fine with other milk)
Coconut oil (tastier & more calorific to fry in butter)
A large handful of cherries
1 teaspoon of Cinnamon
1 tablespoon of sugar
Optional (but heavily recommended) condiments
Petits Filous 'little pudding' or condensed milk
Agave nectar or honey
De-seed the cherries and set to one side. I do this by cutting all around the edge and then pulling one half off.
In a bowl throw in the ground almonds, sugar, flour, cinnamon, salt and baking powder.
In a separate jug, mix the milk, vanilla extract, almond extract and egg together. Then slowly add the dry mixture to the wet, whisking as you do.
heat coconut oil in a frying pan (about half a tea spoon per pancake) and drop in the batter in the most circular shape you can manage. Then push cherry halves in. Cook for about 3 minutes each side on a medium to high heat. When you see bubbles start to appear in the batter, its time to flip it over.
I'm all about the condiments. I added fresh cherries on the side, banana, a drizzle of agave nectar (a fantastic sweetner - which is much sweeter than honey so don't go crazy with it.
I also added a tiny pot of Petits Filous dessert (which if you haven't tried, tastes like a much less calorific version of condensed milk) and a dusting of cinnamon.
Dessert for breakfast. you're welcome.