The almond meal in these pancakes gives them a wonderful texture and taste
Ingredients
- Pancakes
- 1 cup Flour
- 1 &1/2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 cup Almond Flour (aka Almond Meal)
- 1 Tb Honey
- 2 cups Plain Greek Yogurt
- 2 Eggs
- 1 Tb Butter (room temperature)
- For the Blackberry Syrup:
- Blackberries
- Honey
- For the Cream Topping
- 2 cups Plain Greek Yogurt
- 1 tsp Vanilla (I use Vanilla Paste)
- 3 Tb Honey
Instructions
- Mix together dry ingredients: flour, baking powder, baking soda and almond flour. In a separate bowl, combine the wet ingredients: honey, yogurt, eggs and butter. Next combine the wet and dry mixtures and stir until fully blended. The batter will be much thicker than regular pancake batter. This pancake recipe yields 8-10 pancakes.
- Preheat nonstick skillet on the medium setting. My burners run hot, so I cooked my pancakes a bit under medium heat. Grease pan with butter (add more butter between each batch of pancakes). I dropped ¼ cup of batter per pancake. Due to the density of the batter I had to butter the bottom of my spatula and lightly press each pancake to flatten. I then went around the edges to create the round shape. This isn't a big deal because it gave me something to do while I was waiting for the pancakes to cook. Allow pancakes to cook for 2-3 minutes then flip and cook for another 1-2 minutes. If the middle still smooshes when poked with your finger, cook the pancakes for another 1-2 minutes. Remove from heat and top with Blackberry Honey Syrup and Sweet Yogurt "Whipped Cream".
- For Blackberry Honey: Mix10-12 oz of blackberries with 3 TBL of honey and let steep overnight. The juice of the blackberries will combine with the honey for a wonderful tasting honey
- For for Cream Topping:
- Combine all ingredients and beat with hand mixer for 1-2 minutes. The consistency will be slightly thinner than regular whipped cream. Place a dollop on top of your stack of flapjacks!
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