Almond Pancakes with Yogurt and Raspberry Coulis
I like to make breakfast/brunch on weekends.
We try not to have anything too sweet, but once in a while I like to make and eat pancakes.
These almond pancakes have almond meal and whole wheat flour and that creates some rustic flavors that I like.
You can certainly eat them with butter and syrup, but this time I served them with Greek yogurt, fresh berries, homemade raspberry coulis, and maple syrup (optional).
If you like yogurt, you should definitely try this.
For more weekend brunch ideas, check out this, this, or this
Almond Pancakes with Yogurt and Raspberry Coulis
pancakes
– 1/2 cup all purpose flour
– 1/2 cup whole wheat flour
– 1/2 cup almond meal
– 1 tablespoon flaxseed meal
– 3 tablespoon cane sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/3 cup grated apple
– 1 1/2 cup almond milk
– 1 tablespoon canola oil plus more for cooking
raspberry coulis
– 2/3 cup raspberries
– 1 tablespoon sugar
– lemon juice
Greek yogurt
fresh berries
maple syrup (optional)
1. Make pancakes. Combine all the ingredients. Lightly coat the griddle surface with oil. Cook pancakes for a few minutes each side.
2. Make raspberry coulis. Combine all the ingredients. Puree with a hand blender. Place the puree in a sieve. Mash it against the bottom of the sieve with the back of a spoon.
3. Serve the pancakes with the coulis, Greek yogurt, fresh berries, and maple syrup (optional).
Winter is a quiet time for food trucks around here, but a few weekends ago we saw the first food truck in our neighborhood this year! This cute truck was sitting right by a park. It’s called “The Wandering Mug” and sells coffee, tea, and cider. I’ve never seen a food truck that specializes in hot beverages, but this is a good idea.
I’m on Instagram.
