Post by Jo @ including Cake
Pancakes for breakfast...yes please!
I've been wanting to try an almond version ever since I had success with these buckwheat blinis, and since they were such fun as breakfast kebabs I enjoyed the opportunity to try another version, this time as an afternoon treat.
The were some differences between the two flours, most notably that these blinis take longer to cook than the buckwheat version- be careful when giving them a poke as it is easy to make things messy if they are not ready to flip, i had a couple of 'failed' blinis before i got the hang of it. i also used a little too much baking soda when I made mine and they were a little too airy and spread differently, so I have slightly modified the amount for this recipe to make things easier to handle.
You can use any fruits you like as long as they can be threaded onto skewers. I served my with a drizzle of maple syrup since the blinis themselves are only very subtly sweet.
Recipe: Almond flour fruit blinis
Approx. 6-8 kebabs (serves 2-3)
80g almond flour
Scant ½ tsp bicarbonate soda
200ml soy milk (or other dairy free milk)
1tsp ground chia or flax
3 tbs coconut sugar
1 tsp vanilla (or almond extract)
extra ‘milk’ to thin batter as needed
coconut oil (to oil the pan)
Approx. 1 1/2 cups fruit chunks of choice.
Maple syrup, agave or yoghurt to serve.
Blend together all ingredients until very smooth. Add as much extra milk as necessary to create a thick but easily spoonable batter.
Prepare fruit for kebabs- you can use any fruit that can be skewered. I used banana and kiwi slices. Set this aside.
Using a melon baller (most practical method) spoon small dollops of the pancake mixture onto a hot lightly oiled frying pan and fry for approx. 1 minute or so on each side until golden.
When all the blinis are cooked thread them onto skewers alternating with chunks of fruit. Drizzle with yoghurt or syrup to serve.