Looking for a lighter breakfast? These pancakes are great for a twist on tradition. The body and bulk of white flour is here replaced with ground flaxseed/linseed and ground almonds but you’ll still find the adorable puff from egg whites and pop from blistered berries.
Add some yoghurt and flaked almonds on the side and you’re good to go
• 250ml milk
• 120g ground flaxseed/linseed
• 50g ground almonds
• 2 tablespoons vegetable oil
• 4 eggs, separated
• A pinch salt
• 1 tablespoon butter
• 125g blueberries
• ground cinnamon
• flaked toasted almonds
• blueberries, (optional) or sliced banana, (optional)
1 Mix together the milk, flaxseed/linseed, almonds, vegetable oil and egg yolks in a bowl.
In a separate bowl, add the salt and egg whites and whisk until you get soft peaks. Fold them into the batter in 2 stages, trying to keep as much air in as possible.
2 Heat a non-stick frying or pancake pan over medium–high heat and swipe with the butter. Dollop in 3 tablespoons of the batter and scatter a tablespoon of the blueberries over the top.
3 Cook for 3–4 minutes until you can lift the bottom of the pancake and it is brown. Use a large spatula or fish slice to gently flip the pancake over, then cook the other side for about 1–2 minutes.
4 Keep it warm in a low oven while you make the remaining pancakes.
5 Serve the pancakes with the cinnamon, yoghurt, flaked almonds, more blueberries or slices of banana, if you like.
Recipe courtesy of Tori Haschka, extracted from Cut the Carbs!