Pancakes… We all know them. We all love them; if you don’t, go away… Now that we have everyone here that loves pancakes; soft, fluffy, warm little disk shaped, love cakes… Let me stop you real quick before you drool all over yourself. These are a little different than those fluffy, love makers. Introducing a new take on pancakes. Welcome to the delicate, nutty, crunchy; give me your fork and leave me alone, PAN-NUT-CAKES.
Made with freshly ground almonds and pecans, these little monsters are a healthy twist. Each bite is a delightful crunch; followed by a punch of fresh warm fruit, a kick of cinnamon and a little slap of lemon. No dairy, no gluten, no refined sugars. Only fruit heaven, protein, and a zesty kick from the friendly lemon who decided to join the party. He was more than welcome; in fact, Mr. Lemon added a whole new level to the nuttiness of these demons.
Eat these with an intention of health, delicacy and a shovel.
MAKES: about 8 pan-nut-cakes, 4-ish inches round.
INGREDIENTS: (all ingredients are organic)
1 1/2 cups almond flour (grind 2-3 cups raw almonds in a food processor (will prob make more), until fine; don’t go too far or you will make almond butter)
1/2 cup pecan flour (grind 1 cup of pecans; same as almonds. Will probably make more than 1/2 cup)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup plus 3 tablespoons unsweetened vanilla almond milk
1 1/2 teaspoon vanilla extract ( or as I say “accidental pour” of vanilla)
1 teaspoon cinnamon
1 small lemon, zested
2 teaspoons fresh lemon juice
1/2 cup chopped strawberries; fresh or frozen
FOR BERRY COMPOTE: (Make as much as you’d like – make a ton!)
1/2 cup frozen blueberries
1/2 cup chopped fresh strawberries
2 tablespoons lemon juice
1 teaspoon lemon zest
(Add to a pan and cook until syrupy and delicious. Double, triple this recipe for more! HIGHLY recommend a ton of this stuff).
- Process the almonds in a food processor until as fine as possible (before you get to almond butter). Do the same with the pecans. Turn your broiler on in your oven (this will help crisp the pancakes up a bit after they cook in the skillet)
- Combine all dry ingredients in a medium size bowl.
- Combine all wet ingredients (save strawberries last)
- Add wet ingredients into the dry. Mix well then fold in strawberries.
- Heat a skillet with coconut oil. Spoon about 1/4 cup of batter into the pan, spreading it out evenly. It will take a few minutes on each side to cook. Gently press down to help cook the inside of the pancake. Carefully (these are fragile little babies) place on a cookie rack in the oven, under the broiler. Keep an eye on it, or they’ll burn and you’ll need to put out a fire. Why a cookie rack? Because they’ll fall through the normal oven racks; you’ll cry, sit on the floor in despair wondering if your life can go on. Wondering if it’s worth it to get back up. Then you’ll eat those broken, fallen, sad pieces and your world will change. You’ll spring back up, finish making them AND put them on a cookie cooling rack BEFORE they go in the oven. A plate should work too…
- Continue doing this until there is no more batter.
- Very carefully; these little nut cakes are very delicate and will fall apart. Place one on a plate, slice up some banana slices and line the top of the pancake. Add another cake on top, do the same thing with the bananas and continue adding as many pancakes and banana layers as you’d like. I recommend three layers.
- On the very top, last cake; pour that delicious, hot, mouth-watering berry syrup all over the top. Pile those hot berries on top while you slip a slow “Mmmmm” out of your mouth.
- Now add sliced fresh bananas and strawberries.
- Zest some lemon zest on top and a couple dashes of cinnamon. BAM!!
Healthy, nutty, berry sweet and oh so filling. You won’t feel bad after eating these!
A girl becoming a bit nutty,
Here are a few pictures to help you in the kitchen while you’re passed out on the floor.