Blueberry Almond Pancakes
These Blueberry Almond Pancakes are a treat that makes 12 pancakes, for 3 servings. Start by mixing 250 ml of milk, 120 g of ground flaxseed or linseed, 50 g of ground almonds, 2 tablespoons of vegetable oil, and 4 egg yolks in a bowl. Then, beat the egg whites with a pinch of salt until soft peaks form and fold them into the batter to keep it light and airy. Heat a non-stick pan with a tablespoon of butter, pour in the batter to make pancakes, and sprinkle some blueberries on top. Cook each side, then keep them warm in the oven. Serve your pancakes with a sprinkle of cinnamon, some yoghurt, flaked almonds, and extra blueberries or banana slices.
- 250 ml Milk
- 120 g Ground Flaxseed/linseed
- 50 g Ground Almonds
- 2 tbsp Vegetable Oil
- 4 Eggs, separated
- A pinch of Salt
- 1 tbsp Butter
- 125 g Blueberries
- Creating the Base:
In a mixing bowl, combine milk, flaxseed (or linseed), almonds, vegetable oil, and egg yolks until mixed.
- Whipping the Egg Whites:
In a different bowl, add salt to the egg whites and whisk. Fold these whipped egg whites into the previously prepared batter in two phases.
- Cooking the Pancakes:
Preheat a non-stick frying or pancake pan over a medium-high setting and coat with butter. Pour three tablespoons of the batter onto the pan for each pancake, sprinkling a tablespoon of blueberries over each one. Allow to cook for 3-4 minutes, or until the bottom of the pancake turns brown. Turn the pancake over with a large spatula, cooking the other side for an additional 1-2 minutes. Place the cooked pancakes in a warm oven to keep them warm.
- Serving Suggestions:
Present the pancakes garnished with cinnamon, yoghurt, flaked almonds, additional blueberries, or banana slices according to your preference.
