GLUTEN-FREE ALMOND POPPY SEED PANCAKES
We love hiking in all seasons, but in the fall and winter especially, we need a big, hearty breakfast first. Normal white-flour pancakes won't do-these have added almond flour for protein, but still come out light, spongy and soft (just like your childhood pancakes!) and ready to take on any of the flavors you want to give them. The poppy seeds add iron and flavor, and a delicate little pop in every bite. We like to start our days gluten-free, so we use an all-purpose gluten-free flour or brown rice flour as our base, with almond flour (which is gluten free) mixed in, but you can also make these with all-purpose flour. The beauty of these pancakes is that they will morph to your liking. Add in thin slices of banana while baking, or top them with a saucy spoonful of bursting berries tossed with maple syrup. One of my favorite simple ways to top them is with salted butter, maple syrup and a squeeze of fresh lemon juice-or simply powdered sugar and lemon juice.
Provided by Sarah Copeland
Categories main-dish
Time 35m
Yield 10 to 12 pancakes
Number Of Ingredients 16
Steps:
- Preheat a griddle to 375 degrees F. Whisk together the flours, sugar, baking powder, baking soda and salt in a medium bowl. Stir in the poppy seeds. In a separate bowl, whisk together the yogurt, milk, melted butter and eggs. Whisk into the dry ingredients and stir to make loose batter with some lumps.
- Test the griddle by sprinkling water on the top-if it sizzles and bounces, the griddle is ready. Brush or spray the griddle with butter (I like to use a little less butter in the batter, and a little more butter on the griddle, for that beautiful golden pancake finish on top). Pour the batter in 1/2-cupfuls onto the griddle. If using the bananas, lay a few slices over top of the batter. Cook until the tops start to bubble and the edges feel dry, 2 to 3 minutes on the first side. Flip and continue cooking until lightly golden, about 1 minute more.
- Serve warm with salted butter, maple syrup and a squeeze of fresh lemon juice or berries if desired.
ALMOND POPPY SEED PANCAKES
The almond in these pancakes have such a rich flavor. They are so decadent they are almost dessert. Great for surprising someone you love with breakfast in bed!
Provided by GingerlyJ
Categories Breakfast
Time 25m
Yield 16 pancakes, 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oven to 200°F Place the almond paste in the bowl of an electric mixer fitted with the whisk attachment. Whisk on low speed while adding the milk, a little at a time, to loosen up the paste until it's smooth and not lumpy. Alternatively, you can process the almond paste with a little of the milk in a food processor until smooth (add just enough milk to help the almond paste thin out).
- Add the sour cream, almond extract, and eggs. Whisk or process until well-blended and smooth.
- In a large mixing bowl, add the flour, sugar, baking powder, salt, and poppy seeds. Whisk well to thoroughly combine.
- Slowly pour the liquid ingredients into the dry ingredients while gently stirring, and mix just until combined. (Don't overmix or you will activate the gluten in the flour and the pancakes will be chewy, like bread, instead of fluffy.) The mixture will be a little lumpy (and that's OK; if you have pockets of flour bigger than a dime, smash them against the side of the bowl to break them apart without having to stir the batter more). Pour in the melted butter and gently mix just until incorporated. (Sometimes melted butter solidifies when added to cold ingredients. Adding it now helps disperse it evenly in the batter and smooth out some of the lumps.).
- Place a griddle or wide (preferably 14-inch) sauté pan over medium heat for several minutes. If using an electric griddle, set the heat to 350°F.
- Sprinkle the griddle with a few drops of water; they should bounce around before evaporating. If they sizzle away quickly, the heat is too high. If they just sit there and slowly steam, the heat is too low. When the griddle is properly heated, brush with oil or clarified butter, and then wipe with a paper towel so it's evenly greased. (Big spots of oil or butter will promote uneven browning and your pancakes will have dark and light spots.).
- Ladle 1/2 cup of batter per pancake onto the griddle, an inch or two apart. Sprinkle evenly with 1 Tbs. toasted almonds.
- Cook until bubbles begin to pop on the surface of the pancakes, the edges look a little dry, and the underside is golden, about 2 minutes. Flip them over and continue cooking until the pancakes are cooked through, about 1 minute more. (If the undersides of the pancakes are browning or burning before the tops get a chance to form bubbles and dry out, the heat is too high. If it's taking much longer than 2 or 3 minutes for the bubbles to form, the heat is too low.).
- Repeat with the remaining batter. Keep the pancakes warm on a heatproof platter or baking sheet in the oven.
- Serve with whipped butter and maple syrup.
Nutrition Facts : Calories 515.2, Fat 25.1, SaturatedFat 7.4, Cholesterol 126.4, Sodium 542.1, Carbohydrate 57.5, Fiber 4.1, Sugar 16.6, Protein 16.1
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