Joanna Rusling - Group Leader
Ingredients
0 portion(s)
Make Flour
- 250 g Raw blanched almonds
Pancake Batter
- 3 large eggs
- 70 g coconut milk
- 1 tablespoon vanilla extract
- 1 tablespoons Honey or Maple Syrup
- 1/4 teaspoon Himalayan/Celtic Sea Salt
- 1/2 teaspoon baking soda (bicarb)
Cooking
- Coconut Oil for Frying
-
6
26min
Preparation 6minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 31
-
Recipe's preparation
Add almonds to TM jug and mill 5 seconds on speed 9.
Remove lid and push contents down to bottom of jug and mill for additional 5 seconds on speed 9 to make almond flour.
Don't over process otherwise you will create almond butter.
Add rest of the ingredients except the oil.
Mix 6 seconds on speed 6.
Stop push contents down to bottom of jug and mix for an additional few seconds on speed 6.
Leave to rest for 5 minutes to thicken.
Heat frypan, then add coconut oil or other desired oil in fry pan over medium heat.
Pour batter into frypan, approx 2 tablespoons for each pancake.
This ensures it's not too big to flip with an egg slice.
Flip pancake once the little bubbles that have formed pop.
If batter becomes too thick add additional coconut milk, tablespoon at a time.
Cook pancakes in batches.
Enjoy with maple syrup, honey or rice malt syrup with fresh fruit.
Pancake Mix
Accessories you need
-
Spatula TM5/TM6
buy now
Tip
Adapted from elanaspantry.com for the Thermomix
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
-
Coriander, Basil & Chilli Pesto
-
Variation Gluten Free Pikelets
-
Spreadable Butter
-
BF Peanut Butter Protein Balls
-
Taco Seasoning Mix
-
Jahana's Best Almond milk recipe
-
Janine's Chicken Salt - Thermie and Friends
-
Blanched Almonds
-
Vegan pancakes
-
Sweet & Spicy Teriyaki Marinade and sauce
-
Berry Soothie (Thermodette)
-
My version of Baba's Curry Powder
Comments
Add a commentWhat consistency should the
What consistency should the batter have? Mine is really firm. It wont pour at all.
Used whole almonds and kids
Used whole almonds and kids didn't like them
Absolutely love!! had no
Absolutely love!! had no honey so subbed the honey with coconut sugar worked well! Kids eat them all up! Thanks!
Lovely recipe - I thinned
Lovely recipe - I thinned these a bit and cooked on low heat.
Nice and fluffy. Thumbs up
Nice and fluffy. Thumbs up from my 4 year old. We used raw almonds with skin on and they were fine - however would be better with skin off! Fluffiest almond pancakes we have made though
These pancakes have a
These pancakes have a delicious flavour. I used almond meal and they were still great.
Our whole family loves these
Our whole family loves these pancakes, we have them with banana "ice-cream". They disappear very quickly.
Jodie : )
(No subject)
kind regards
Joanna Rusling
I used raw almonds too and
I used raw almonds too and were fine. I halved the recipe and added a very ripe banana and it added a bit of sweetener the best result was my 2 year old coming back for more 'cake'!! Mixture will keep in the fridge for breaks for the next few days!
wonderful glad you liked
wonderful glad you liked them!
kind regards
Joanna Rusling
LOVED these pancakes, they
LOVED these pancakes, they were very filling. Even though I accidently used almonds with the skin on, they still turned out nice. I'll try them with blanched almonds next time!