I spent ages trying to decide what should be my first recipe to upload…but in the end, it had to be these pancakes. And this is one of the first recipes I created myself that was a success, so they will always be special to me!
I have a very serious love affair with pancakes, that’s certainly not just confined to pancake day (although, that is perhaps the only day I can justify eating them for breakfast, lunch and dinner!) You just can’t beat a lazy Sunday morning whipping up some pancakes in your pjs, and enjoying them with some freshly brewed coffee. The dream! And these pancakes are ideal for that Sunday morning situation!
I’ve always loved the combination of cinnamon and almonds, and I think that’s what makes these pancakes extra special. They’re so light and fluffy, with a delicate nutty flavour and a hint of spice…throw on your favourite toppings, and you have a winning plate of deliciousness!
I hope you guys love this recipe. Feel free to leave a comment below, or share any photos of your recreations on Facebook, Twitter or Instagram, and tag me #lucysloveoffood
Makes 4/5 large pancakes
- 140g brown rice/buckwheat flour
- 1/4 tsp bicarb. of soda
- 1 tsp baking powder
- 3/4 mug almond milk
- 1 heaped tsp cinnamon
- 1 egg
- 2 tbsp melted coconut oil
- 1 tsp almond extract
- Pinch salt
- In a small saucepan, melt the coconut oil over a low heat.
- Combine all the dry ingredients in a large mixing bowl.
- Add in the melted coconut oil, egg, almond extract, and mix well.
- Gradually combine the almond milk.
- In a frying pan, melt 1 heaped tsp of coconut oil over a medium heat.
- Spoon out 3 tbsp of batter per pancake into the pan, and cook for a couple of minutes (or until bubbles appear in the middle). Then flip over, and cook for a further minute.
- Serve with sliced banana, blueberries, flaked almonds and maple syrup.