GIANT Almond Pancake
Pancake Sunday's are a ritual in our household. Every Sunday, I get up early to get flipping. We spend Saturday discussing the type of pancakes we'd like to tuck into - from coconut lime, chocolate chip or banana cinnamon, it's something to look forward to every week. But, the problem with pancakes is that, by the time the last one if flipped, the first ones are stone cold. So you either reheat (and overcook) them in the oven, toast them to a crisp, or are left eating cold pancakes. The fix? This GIANT Almond Pancake that's baked in a skillet and sliced into perfectly piping portions. Sunday WIN!
Food traditions, like Pancake Sunday's are an important part of our life. It's something to look forward to, a treat to count down to, and a great excuse to enjoy a special breakfast together on Sunday's. Growing up, we often had breakfast for dinner on Thursdays, and it was a great excuse to get the family eating and sharing around the table. Whether it's for family-time (like pancake Sunday's), or environmental purposes (meatless Monday's), keeping up with traditions is important to me.
This pancake is naturally gluten-free, using oats and almond flour, and it comes together in the blender. It seriously couldn't be easier. The lightly sweetened batter is poured into a greased skillet and baked until golden. It's almost like eating a cake for breakfast, but this one happens to be a heck of a lot healthier.
The dense, protein and fat rich almond flour, coupled with fibre-full oats make this a filling breakfast - unlike your typical pancakes that sit in your tummy, and you feel hungry 1 hour later.
I top my pancakes with coconut yogurt, fresh fruit, and a touch of maple (it runs through my Canadian blood, obviously).
So, stop slaving away over the stove, flipping pancake after pancake, and make this easy giant almond pancake - and enjoy it hot with your family.
Looking for more breakfast recipes? Check out my Chestnut Flour Protein Pancakes!
Giant Almond Pancake
Total time: 30 min
1 cup almond flour (100g)
2 teaspoons baking powder
1 cup rolled oats (120g)
½ cup coconut milk (125 ml)
1 teaspoon vanilla
1 tablespoon maple syrup
1 tablespoon butter or coconut oil
Preheat oven to 200C/450F.
Combine all ingredients (except butter in a blender. Blend until smooth.
In a medium, oven safe pan, heat butter until melted.
Pour batter into the hot pan.
Bake for 20-25 minutes or until fully cooked.