Almond Pancakes with warmed raspberries and almond cream
Ingredients
- 1 ripe banana
- about 125ml plant-based milk
- 40g almond flour
- 60g spelled flour
- 1 tsp baking powder
- a pinch of vanilla and cinnamon
- Oil for frying
Toppings
- raspberries
- almond cream or another spread of choice
- pomegranate
- blackberries
- granola
Preparation
Mash the banana with a fork and blend with the plant milk.
Mix spelled flour, almond flour, baking powder, vanilla and cinnamon separately first and then add to the milk mixture.
Stir everything until the dough is creamy and smooth.
Heat up oil in a large pan on a medium heat.
Add about 1-2 tbsp of dough per pancake to the pan and bake for about 2-3 minutes.
As soon as bubbles come to the surface, flip the pancakes and bake for about 2-3 more minutes.
Spread the pancakes with almond cream and hot pureed raspberries and make a stack.
Serve the pancake tower with fresh raspberries, pomegranate, blackberries and granola or other toppings of your choice and enjoy!
