Friday, December 18, 2009

Wake-up Almond Cinnamon Pancakes

Oh...finally a non-greasy pancake! Full of flavor and a hearty texture...everything you need to start the day right! :) Oh wait...for your information, I sometimes have this for lunch and dinner too. ;)

Ingredients (Makes 6 to 7 medium pancakes):
1. 1/3 cup spelt or oat flour
2. ¼ cup almond or soy milk or rice milk or hazelnut milk
3. ¼ teaspoon baking powder
4. 1 teaspoon ground cinnamon
5. Pinch of salt
6. 1 tablespoon honey or maple syrup (2 tablespoon for a sweeter tooth)
7. 1 egg, separated
8. 1 teaspoon almond extract (optional)
9. 1 teaspoon vanilla essence
10. 1 to 2 tablespoon macadamia nuts or sliced almonds

1. Sift and mix all dry ingredients (flour, baking powder, salt, ground cinnamon) in a mixing bowl.
2. In a separate bowl, whisk egg whites until firm peaks form.
3. When separating the egg, place egg yolk into the bowl containing the dry ingredients.
4. Add vanilla essence, almond extract (if using) and honey or maple syrup into dry ingredients. Using a whisk, mix well.
5. Then using a spoon, fold in egg whites and nuts.
6. On medium heat, heat a non-stick saucepan.
7. Place a small ladle of mixture onto the center of the pan and let it sit for about 1 minute before attempting to flip over to the other side.
8. After flipping, let the other side sit and pan fry for another minute or 2 before serving on plate with maple syrup and fresh berries.

Remember to use a double action baking powder. Otherwise the pancake batter will be very thin and liquid and texture won't be ideal. A double action baking powder is one which creates rise during 2 stages - (1) mixing and (2) heat application.

Nutritional value of this recipe
This recipe makes about 2 to 3 servings, depending on whether there are other breakfast items. The calorie count per serving is about 160. This is a great breakfast item, high in protein (7.1g) and dietary fiber (12%*).

* based on a 2,000 calorie per day diet


Lisa said...

These look really fluffy. Normally I use whole wheat and they don't get this fluffy. Did you use oat, spelt, or both?

Kelly said...

Hi Lisa,

I am so sorry for not getting back to you sooner. I was busy with my sisters who came to visit me in Chicago. :)

I used to use spelt flour and have recently switched to oat flour. The "trick" in getting it fluffy is in the whipping of the egg whites and ensuring that you fold them in only at the end of mixing the batter. The stiffer you beat them, the fluffier your pancakes get.


Your Wonderful Sis said...

This is good. Even the kids love it. Taste extra good with fresh berries served at the side!