Blackberry & Apple Almond Pancake Stack
Blackberry & Apple Almond Pancake Stack
These lovely, light pancakes made with almond flour are an excellent source of protein and fibre. They make a perfect nourishing breakfast that will help keep cravings at bay. Almonds are also a great source of zinc, vitamin E and calcium. Leftovers are great the next day for school lunchboxes.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 cups almond flour
- 1 tbsp baking powder
- 1 cup milk of choice
- 1 tbsp honey or maple syrup
- 1 tsp vanilla
- 1 egg
- 2 large apples, diced with skin on
- Punnet blackberries
- 2 tbsp crushed walnuts
Method
- In a medium bowl, combine flour and baking powder and then make a well.
- In another bowl whisk together milk, honey, vanilla and egg.
- Pour milk mixture into dry ingredients and gently combine.
- In a small saucepan, add diced apples, honey and enough water to just cover the apples. Bring to the boil and then simmer until apples are soft and the water has evaporated.
- In a frying pan over low-med heat, add ¼ cup of pancake mixture and cook for 2 mins on each side.
- Stack your pancakes and top with stewed apples, blackberries and walnuts. Drizzle in honey and then serve.
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