The Almond and Egg Pancake

Behold! The Almond and Egg Pancake.

Each Sunday morning, upon awaking, my husband and I prepare for a sit-down brunch together. This is a time each week we set aside to reflect on life, love, and good food.

Hence, more often than not, I vouch for the Almond and Egg Pancake topped with full-fat yoghurt, goji berries, blue berries, and coconut flakes.

These pancakes are completely void of sugar and sweetener and are therefore great for children as well and adults. You could say they are fit for the whole family, especially considering how easy they are to make.

I'll also take this time to suggest alternative toppings: grilled bananas, berry compote, or if you want something particularly decadent, a homemade cacao coconut syrup.





Almond and Egg Pancake
Serves 4

You'll need:
4 eggs
1 cup almond flour
1 tsp vanilla essence

butter or coconut oil (for frying)

To make:

1. Preheat oven to 100 degrees to use as a warmer later on.
2. Using a magic wand, whiz stick, or blender, mix together the eggs, flour, vanilla. 
3. Melt the butter or coconut oil in a non-stick pan.
4. Pour enough mixture in the pan to make either two small pancakes or one large pancake at a time. 
5. The pancake mixture will start to bubble slightly on top and will thicken. After 2 - 3 minutes, flip the pancakes over and cook for a further 2 minutes before removing from the pan.
6. Repeat in batches until you've used up the entire mixture.
7. I usually keep the already made pancakes in the oven while I cook the rest.
8. Once all cooked, place pancakes on four plates and top with your desired toppings.

Enjoy!