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almond oat pancakes with blueberries and lemon recipe

Written on Sunday, August 21, 2016 | 5:09:00 PM



Serves : 4 (makes about 12 pancakes)

Ingredients : 
- 1½ cups (135 g) almond flour
- ¾ cup (80 g) oat flour
- 2¼ teaspoons baking powder
- ½ teaspoon kosher salt
- ¾ cup whole milk
- 2 large eggs, lightly beaten
- 4 teaspoons honey
- 2½ teaspoons finely grated lemon zest
- 1½ cups fresh blueberries, preferably wild
- Butter or coconut oil, for the skillet
- Maple syrup, for serving

Preparation Method :
1) Preheat the oven to 200°F. In a medium bowl, whisk together the almond flour, oat flour, baking powder, and salt. While whisking, add the milk in a slow stream. Then add the eggs, honey, and lemon zest, and stir to combine. Fold in the blueberries.

2) Melt a pat of butter in a large nonstick skillet over medium-high heat. Working in batches, drop ¼ cup of the batter into the skillet to form each pancake. Cook until the edges of the underside are golden brown, 2 to 3 minutes. Flip the pancakes and cook until the underside is golden brown, adjusting the heat as needed, 2 to 3 minutes more. 

3) Transfer the pancakes to a baking sheet and keep them warm in the oven. Repeat with more butter and the remaining batter, wiping the skillet clean with a paper towel between batches. Serve with maple syrup.

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