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Almonds Pancake

The joyous season is round the corner. The season which we all been waiting for the singing of Carol's, Santa's gift, meeting your loved ones, the season filled with lot of baking in each house. Here is recipe to brighten this season with the fluffy nutty flavour of pancake which your kids will crave for more even if it's a fuzzy kids.

Almond pancakes are light, fluffy, and filled with delicious nutty flavour. They're an easy and totally grain and gluten-free, but it’s just as good as any pancake recipe I’ve tried. The pancakes are soft and tender, with a delicious sweet and nutty flavour. Almond pancake recipe is super simple to make, so it’s a great recipe for quick healthy breakfasts. The almonds that are used are blanched and have their skins removed. The almonds are then finely ground into a powdery consistency that resembles flour.

Almond flour is 100% gluten free, high in fibre, high source of protein and low carbohydrate. Almond peels contains a compound tannin which inhibit nutrient absorption, where the nutrient don't get used by your body efficiently. So I prefer blanching the almonds while using in any recipe. Unblanched almonds can cause digestive problems for some due to their fibrous nature.


 

Preparation Time : 5 mins

Cooking Time : 10 mins

Total Time : 15 mins


Ingredients :

200g of almonds

2 eggs

1 tbsp of baking powder

1 tsp of vanilla essence

3 cubes of jaggery


Method :

  1. In a saucepan add 3-4 cups of water and bring to rolling boil, add the almonds and allow them to rest for 5 mins. This helps the skin of almonds to be peeled off easily.

  2. After the resting time strain the liquid from almonds and wash in running water. This helps to stop the cooking process.

  3. By squeezing the almonds the skin gets peeled off. Pat dry the almonds in a paper towel or clean cloth.

  4. Dry roast the almonds on a medium flame in a saucepan. This might take around 10 mins.

  5. Once the almonds are cooled down to room temperature. We can grind them to a fine powder.

  6. In a saucepan heat 1/ 4 cup of water and the jaggery cubes, let the jaggery dissolve in the water.

  7. In a mixing bowl, add 1 cup of freshly ground almond flour, egg, vanilla essence, salt, baking powder and 3 tbsp of jaggery syrup. Mix them to a flowing batter.

  8. Heat oil in a tawa over medium heat; drop batter by large spoonful onto the tawa, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes.

  9. Repeat for the remaining batter.

Serve hot with jaggery syrup and any toppings of your wish.


Pictorial :

Your ingredients.

In a saucepan add 3-4 cups of water and bring to rolling boil, add the almonds and allow them to rest for 5 mins. After the resting time strain the liquid from almonds and wash in running water. This helps to stop the cooking process.


By squeezing the almonds the skin gets peeled off. Pat dry the almonds in a paper towel or clean cloth.


Dry roast the almonds on a medium flame in a saucepan. This might take around 10 mins.


Once the almonds are cooled down to room temperature. We can grind them to a fine powder.


In a saucepan heat 1/ 4 cup of water and the jaggery cubes, let the jaggery dissolve in the water.


In a mixing bowl, add 1 cup of freshly ground almond flour, egg, vanilla essence, salt, baking powder and 3 tbsp of jaggery syrup. Mix them to a flowing batter.


Heat oil in a tawa over medium heat; drop batter by large spoonful onto the tawa, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes. Repeat for the remaining batter.

Serve with the toppings.



Notes :

  • Almond flour can be prepared before hand and stored in refrigerate it

  • The batter will thicken up as you go, but don’t be tempted to add extra water to the batter. When the batter is too watery, they are difficult to flip.

  • Pancake can be topped with your favourite toppings. Toppings are like sprinkles, choco chips, fruits.

  • Normally, they use maple syrup but have changed it with jaggery syrup.

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