Apricot Almond Pancakes Recipes

Steps:

• Preheat oven to 425 degrees F.
• To make the frangipane, place the almonds and the sugar in a food processor and grind until sandy. Add the butter and continue mixing then add the egg, vanilla, and the flour and mix until smooth.
• To make the tart, on a floured work surface pass your rolling pin over the pastry just to flatten any ridges.
• Place it on a parchment paper lined sheet pan and cut out a 9-inch disk. Spread the almond frangipane in the center of the tart leaving a 1-inch border. Firmly place the apricot halves into the frangipane spacing them evenly around the tart. Dot the spaces between the apricots with the whole almonds.
• Bake until golden brown on the top and puffy, about 30 to 40 minutes. Sprinkle with powdered sugar and serve.

Steps:

• Whisk almond flour, water, eggs, maple syrup, and salt together in a bowl until batter is smooth.
• Heat oil in a skillet over medium heat; drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.

Steps:

• In 1-quart saucepan, heat jam over low heat until melted, stirring constantly. Keep warm while making pancakes.
• In medium bowl, stir all remaining ingredients with wire whisk or fork until blended.
• Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
• For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with warm apricot jam.

Steps:

• Heat the oven to 200 degrees. Combine the flours, oats, almonds, baking powder, cardamom and salt in a large bowl.
• In a separate bowl, whisk together the egg and milk; stir in the cooked oatmeal and the apricots until just incorporated. Add the oatmeal mixture to the dry ingredients and stir gently; don't overmix. The consistency should be that of thick pancake batter; add a little more milk or whole-wheat flour as needed.
• Put a large skillet or griddle over medium heat. When a few drops of water dance on its surface, add a thin film of vegetable oil and let it become hot. Spoon out the batter, making any size pancakes you like. Cook until bubbles form on the top and pop, 2 to 3 minutes. Carefully flip the pancakes and cook until they're browned on the other side, a couple of minutes more. You may have to rotate the cakes to cook them evenly, depending on the heat source and pan. As they finish, transfer them to a plate in the oven while you cook the remaining batter. Serve with honey.

Steps:

• Whisk together the eggs, almond milk and maple syrup, then tip in the almond flour, baking powder, ¼ tsp salt and the vanilla, and stir together.
• Heat a non-stick frying pan over a medium-low heat. Add a couple of heaped tablespoons of the batter and cook until the edges are set, around 2-3 mins. Flip and cook for a further 2 mins until golden. Repeat with the remaining batter. Serve the pancakes in small stacks, scattered with the blueberries.

Steps:

• For the honey butter, beat the butter with the honey and spoon onto a large piece of cling film. Squeeze into a sausage shape, then wrap tightly and chill until ready to use. Will keep in the fridge for up to a month.
• Sift the flour, bicarbonate of soda and a small pinch of salt into a bowl, then stir through the sugar and make a well in the centre. Beat together the egg and milk, then gradually pour into the well, stirring slowly, to avoid creating lumps. Stir in the apricots.
• Heat a non-stick frying pan over a low heat and add a little oil. Drop in 4 tablespoonfuls of batter and cook for 1 min or until the surface of each pancake is covered in bubbles. Flip with a palette knife or fish slice, then cook for a further min. Repeat with the remaining batter. Serve warm or leave to cool, then toast and spread with the honey butter to serve

Steps:

• Mix dry ingredients together thoroughly.
• Add lemon juice to cream and let sit for 2 minutes.
• While cream sits, beat eggs into the milk. Combine with cream, molasses, and vanilla.
• Toss apricots and walnuts with the dry mix. Be sure to break up clumps.
• Preheat lightly-greased griddle medium to medium-high.
• Pour liquid mix into dry mix and stir together well to make a thick but fluid batter. DO NOT OVERMIX or pancakes will not be as light.
• Ladle batter onto griddle to make pancakes about 4 inches in diameter. Turn when bubbles appear all over the pancake.
• Cook until done in the middle - adjusting heat if necessary to avoid burning.
• Continue, greasing griddle as necessary, until all pancakes are cooked.
• Batter may thicken as it stands. It may be necessary to thin it with a little additional milk if it gets so thick that the pancakes don't cook properly in the center.
• Leftovers can be reheated in the microwave or toaster oven. Do not use regular toaster because of the fruit.
• Leftovers can be eaten cold for breakfast or snacks.
• Leftovers can be frozen flat on a baking sheet lined with waxed paper then loaded into freezer bags to use as needed.