{"id":39111,"date":"2016-03-14T21:59:34","date_gmt":"2016-03-15T01:59:34","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=39111"},"modified":"2016-03-20T18:28:07","modified_gmt":"2016-03-20T22:28:07","slug":"almond-pancakes-with-yogurt-and-raspberry-coulis%e3%82%a2%e3%83%bc%e3%83%a2%e3%83%b3%e3%83%89%e3%83%91%e3%83%b3%e3%82%b1%e3%83%bc%e3%82%ad%e3%80%81%e3%83%a8%e3%83%bc%e3%82%b0%e3%83%ab%e3%83%88","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=39111&lang=en","title":{"rendered":"Almond Pancakes with Yogurt and Raspberry Coulis\u3000"},"content":{"rendered":"

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Almond Pancakes with Yogurt and Raspberry Coulis<\/strong><\/p>\n

I like to make breakfast\/brunch on weekends.<\/p>\n

We try not to have anything too sweet, but once in a while I like to make and eat pancakes.<\/p>\n

These almond pancakes have almond meal and whole wheat flour and that creates some rustic flavors that I like.<\/p>\n

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).<\/p>\n

If you like yogurt, you should definitely try this.<\/p>\n

For more weekend brunch ideas, check out this<\/a>, this<\/a>, or this<\/a><\/p>\n

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\"15\"<\/a> \"19\"<\/a><\/p>\n

\"18\"<\/a> \"25\"<\/a><\/p>\n

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\n

Almond Pancakes with Yogurt and Raspberry Coulis<\/strong><\/p>\n

pancakes
\n– 1\/2 cup all purpose flour
\n– 1\/2 cup whole wheat flour
\n– 1\/2 cup almond meal
\n– 1 tablespoon flaxseed meal
\n– 3 tablespoon cane sugar
\n– 1 tablespoon baking powder
\n– 1\/2 teaspoon salt
\n– 1\/3 cup grated apple
\n– 1 1\/2 cup almond milk
\n– 1 tablespoon canola oil plus more for cooking
\nraspberry coulis
\n– 2\/3 cup raspberries
\n– 1 tablespoon sugar
\n– lemon juice
\nGreek yogurt
\nfresh berries
\nmaple syrup (optional)<\/p>\n

1. Make pancakes. Combine all the ingredients. Lightly coat the griddle surface with oil. Cook pancakes for a few minutes each side.
\n2. 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.
\n3. Serve the pancakes with the coulis, Greek yogurt, fresh berries, and maple syrup (optional).<\/p>\n<\/div>\n

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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”<\/a> and sells coffee, tea, and cider. I’ve never seen a food truck that specializes in hot beverages, but this is a good idea.<\/p>\n

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I’m on Instagram<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,29],"tags":[],"class_list":["post-39111","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/39111","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=39111"}],"version-history":[{"count":39,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/39111\/revisions"}],"predecessor-version":[{"id":39464,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/39111\/revisions\/39464"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=39111"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=39111"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=39111"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}