After many failed attempts, I have finally created the perfect almond meal pancake. My first attempts saw my poor little pancakes crumble, fall apart and succumb to softness. The key to success turned out to be in the correct ratio of ingredients and the small size of the pancakes. Because they do not contain gluten they don't hold together very well, so they need to be kept as dollar size pancakes, about 6-7cm in diameter (2.5 inch). Also the blueberries need to be diced, which helps keep these pancakes intact and also adds a beautiful blue colour to them. Finally the pan needs to be quite hot when you initially put the pancakes in, and then lowered in temperature after they have been spread out to size.
Now on to the exciting news. I HAVE BOUGHT MYSELF MY FIRST SLR CAMERA. Yes wonderful people of the internet. Be prepared for amazing high quality photos and beautiful compositions with perfect white balance. It should arrive in a week or so and I am so very excited to take better quality photos of my food that an Iphone just can't compete with. I will also begin to take photos of the food preparation and steps so I can give a better idea of how the recipe comes together.
But for now I hope my in vain attempts of photographing my food will satisfy your taste buds, and if it does not, simply cook the food, because I know that will :)
The best thing about these pancakes is that they are low carb, gluten free, refined sugar free, high in protein, dairy free (unless you eat them with yoghurt like I did), grain-free and most importantly fluffy morsels of yumminess.
Almond Meal Blueberry Pancakes
Makes 4 small pancakes that serves 2 (or 1 very hungry person)
1/2 cup almond meal
1/2 tsp bicarb soda
3 tbsp almond milk
1 tsp vanilla essence
1/2 tsp cinnamon
1 tsp lemon zest
1 tsp lemon juice
1 tbsp honey (or more depending on how sweet you would like it)
1/4 cup frozen blueberries, diced
1 tbsp chia seeds
1 tbsp coconut oil
1. Place all ingredients except the coconut oil in a bowl. Mix until combined and then let the mixture sit for about 5 minutes.
2. Heat the coconut oil in a good quality large fry-pan over medium-high heat. Place 4 heaped spoonfuls of the mixture (this should use all of the mixture) into the frypan, spreading the mixture out until its about 1cm thick (1/3 inch). Reduce the heat to medium-low and fry for about 2 minutes, making sure to check that the bottoms are not burning. Carefully flip the pancakes and cook for a further 2 minutes.
3. Remove the pancakes from the pan, onto serving plates, and top with yoghurt (or coconut cream for a dairy free option), scatter with some extra blueberries and drizzle with a little honey. Eat while hot. Enjoy!