You might think that, after all those different pancake recipes I have shared on my blog already, I might soon run out of ideas for even more recipes, or might even be fed up with them at some point. But no! No! You’re wrong – there’s never such thing like enough pancakes ever, and don’t worry, I already have a million(ish) new ideas for more pancake breakfasts.
Today’s stack involves a lot of vanilla as well as creamy almond butter, two of my all-time favourite things to eat. A deep purple lemony and vanilla-y blueberry compote complements the pancakes well, and so do sweet banana slices and maple syrup. The secret of these pancakes is the egg white, which I whisked until very stiff before folding it into the batter. Hence, the pancakes turn out all fluffy and “cloud-like”, although the wholemeal spelt flour, oats and almonds give them something solid at the same time, too.
Enjoy making them. I suggest you snuggle up in bed with the whole stack straight after making it to then dig in deeply!
Happy Sunday!
Love,
Lea Lou
Vanilla, spelt and almond pancakes with blueberry chia seeds compote
For two servings.
For the blueberry compote:
1 box (125 g) of blueberries (fresh or frozen)
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon maple syrup
Core of half a vanilla bean
1 tablespoon chia seeds
For the pancakes:
70 g whole meal spelt flour
30 g almond flour (or simply shredded almonds)
1/2 teaspoon baking powder
2 tablespoon oats
1 egg
120 ml almond milk
Core of half a vanilla bean
Coconut oil (or butter) to bake the pancakes
To serve:
1 banana
1 teaspoon of bee pollen (optional)
Almond butter
Maple syrup
For the blueberry compote, wash the blueberries and place them in a small saucepan. Add lemon juice and zest, maple syrup and vanilla. Slowly bring the berries to a boil over low heat and simmer until soft and juicy (approx. 5 minutes), stirring occasionally. Stir in the chia seeds and set aside for a couple of minutes to thicken.
For the pancakes, mix together spelt and almond flour with baking powder and oats in a bowl.
Separate the egg, whisk together egg yolk, almond milk and vanilla. Add the wet ingredients to the dry ingredients, and stir until all ingredients are well incorporated.
Beat your egg white until stiff, carefully fold it into the pancake batter.
Heat a medium-sized pan over medium heat, brush it with a bit of coconut oil and add little scoops of pancake batter (I always bake three to four pancakes at the same time, but you can also bake one at a time if you’re not too comfortable with making pancakes yet). Fry the pancakes for a couple of minutes, then carefully flip them and bake from the other side.
Keep pancakes warm in the oven at 80°C until the batter is used up.
Slice your banana, arrange pancakes and banana slices in a pile. Top with blueberry compote and sprinkle with bee pollen (optional), almond butter and maple syrup to serve.
Serve pancakes with more almond butter and maple syrup.
