Valentines Day almond pancakes
The quantities below are enough for two small pancakes each but you can easily double this if you like a more substantial breakfast.
- 1 punnet strawberry
- ⅛ cup water
- 1 cinnamon stick or ½ teaspoon ground cinnamon
- 2-4 tablespoons rice malt syrup, honey or brown sugar (to taste)
- ⅔ cup almond meal
- 2 eggs
- ¼ cup milk
- ½ teaspoon vanilla bean paste or vanilla essence
- 2-3 tablespoons rice malt syrup, honey or brown sugar
Wash and hull strawberries and cut in half.
Place in a small saucepan with water and cinnamon and bring to the boil.
Reduce to low and simmer for 15-20 minutes until strawberries have thickened.
Leave to cool slightly, remove cinnamon stick and then stir in sweetener spoon by spoon, tasting as you go until it’s to your liking.
In a small bowl mix almond meal, eggs, milk, vanilla and sweetener.
Heat up a small non-stick fry pan (a bilini pan is ideal) and add a knob of butter. Ladle some pancake mixture in and cook over medium heat until edges are cooked through (3-5 minutes) and little air bubbles appear. Use a heat-resistant spatula to flip and cook on the other side for another couple of minutes.
Repeat with rest of the mixture.
Stack pancakes and spoon over strawberry mixture. Dollop with thick cream and eat immediately.