Monday, November 5, 2012

Almond & Coconut Pancakes

I currently have more nut products than I know what to do with (I'll do a post on that matter soon) so there's been a multitude of almond/hazelnut/general nutty based goods coming out of my kitchen. I have plenty of dessicated coconut lying around as well as I love adding it to baked goods to add flavour and texture. Pancakes are no exception. 

Even though I've done pancake recipes in the past, I've never had success with almond meal pancakes as they always seem to fall apart. 

Lucky Nuts Oven-Roasted Almond Meal
Someone let me on the little secret of adding cornflour or tapioca starch to the batter to help it hold together better. I'd never thought of it, but it made perfect sense as soon as it was mentioned - guess my chemistry  engineering background doesn't help with baking creativity as much as I'd like. 

The resulting pancake is fairly strong in coconut flavour, is perhaps a recipe that calls for toppings rather than being a stand-alone stack. Thankfully, the recipe is easy and you'll have plenty of energy to spare to make the toppings if you so desire (rather than just pulling out ready-made toppings like I did). 

Simply mix together the dry ingredients...

Almond Meal, Dessicated Coconut, Cornflour, Baking Soda, Salt
...mix together the wet ingredients (I'm lucky enough to have access to free-range eggs from home-raised hens so the eggs are neon yellow)...

Free-Range Eggs
...then mix them together to create the batter. A well coated frying pan makes for easy pancake flipping, and I've found that pouring a small amount of oil in the frying pan, then spreading it around with a sheet of paper towel works the best. 

Pancake Batter: Almost Ready to Flip
Into a prepared pan over medium heat, pour in just enough batter to coat the bottom. Let the pancake cook for 3-5 minutes until small bubbles appear on the surface, then carefully flip it over.
Almond and Coconut Pancake
Let the pancake cook for another minute or two, then transfer to a plate while you repeat the process with the remaining batter until you have a delicious stack of pancakes.

You can top these with whatever you want; honey and blueberries like I did, or ice-cream and maple syrup, or peanut-butter and Nutella (I probably made that last one up). Easy, delicious and satisfying. I love my pancakes for breakfast. Actually, I love pancakes any time of the day, especially on lazy, rainy days.


Almond & Coconut Pancakes 
Makes 3 pancakes

Ingredients:
  • 3/4 cup packed almond meal
  • 1/4 cup dessicated coconut 
  • 3 tbsp cornflour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs, beaten
  • 1/2 cup coconut milk
  • 1 tsp vanilla essence
  • 1/2 tsp almond extract
  • Olive oil for frying pancakes
Method:
  1. Mix together the almond meal, dessicated coconut, cornflour, baking soda and salt in a bowl.
  2. In a separate bowl, mix together the eggs, coconut milk and vanilla and almond essences.
  3. Combine the wet and dry ingredients together to make the batter. 
  4. Heat a frying pan over medium heat, then pour a small amount of oil in the frying pan, then spread it around with a sheet of paper towel.
  5. Pour in just enough batter to coat the bottom. Let the pancake cook for 3-5 minutes until small bubbles appear on the surface, then carefully flip it over. 
  6. Let the pancake cook for another minute or two, then transfer to a plate while you repeat the process with the remaining batter until you have a delicious stack of pancakes. 
  7. Top with whatever you fancy. 

Almond and Coconut Pancakes



Thanks to Lucky Nuts and Nuffnang for providing the almond meal. This is part of a series of posts sponsored by Nuffnang.