I have to admit that for me nothing beats pancakes made with fresh yeast, raisins and a hint of melted butter in the dough. Topped with some sour apple sirop, I find them absolutely delicious and they bring me back to my childhood!
But in the world of glucose spikes, health and wellness these yeast pancakes are only on the menu one time a year for the 11th of November, Remembrance day.
Instead I make these super simple, nutritious and healthier almond pancakes very often as they are easy to make and my kids love them as well.
Ingredients for +- 12 pancakes
- 300 gram Greek yoghurt
- 4 eggs
- pinch of vanilla
- 80 gram almond flour
- 40 gram white flour
- 1 teaspoon of baking powder
- pinch of salt
- bag of frozen red fruits
- chia seeds
- a few drops of lemon juice
- stevia
- toasted almond flakes
Recipe
Take a big bowl and mix together the Greek yoghurt, salt, eggs and vanilla until you have a smooth batch.
Add in the almond flour, baking powder and last the white flour. Make sure you just stir the white flour as little as possible as we don’t want chewy pancakes.
If you like them sweeter, just add some stevia to the pancake dough.
Leave the batter standing for 10 minutes so the baking powder can work its magic.
In the meantime make some chia marmalade by pouring some red fruits in a little saucepan with some water, lemon juice, stevia according to taste and a few tablespoons of chia seeds.
Stir everything well together and let it simmer for 5 minutes. Add water if the mixture becomes too dry. The marmalade should have the consistency of a very thick soup.
Then, bake the pancakes in some coconut oil (width 10/15 centimeters).
Serve the pancakes with chia marmalade and top off with some roasted almond flakes.
Packed with fiber, omega 3/6’s and protein, these pancakes are an absolute winner. A healthy yet attractive meal for your kids. Hope you like them as much as I do!