Friday Recipe: Blueberry and Almond mini pancakes
Let’s be honest, 2016 has been a sucky sucky year. We have had brilliance such as Alan Rickman, Prince, Carrie Fisher, David Bowie and so many more taken from us and now we are left with Brexit and Trump. Cheers for that.
To survive this year and all it’s curveballs I’ve stuck to the trusty ”mend your heart with food”-method. It’s glorious I’ll tell ya. Now, there is no point in pretending that tasty food will solve all of our problems but sometimes, if only for a moment, it can be a lovely distraction.
So while we all keep all our fingers and toes crossed and vow to make next year a better one why don’t we do it while also sinking our teeth in to something super tasty. Because it’s as simple as this... A world that brings you blueberry and almond mini pancakes can’t be all bad, it just can’t.
You will need;
1,5 cup of almond flour
1 cup of plain flour (use corn or rice flour for gluten free pancakes)
2 tsp baking powder
1 cup of milk
0,5 cup blueberries
zest from 1 lime
pinch of salt
Mix all of your dry ingredients in a bowl. Use a whisk and add the milk in stages to make sure you don't get any lumps. Once you have a smooth batter add the eggs and the lime zest and at last the blueberries. Fry the pancakes at medium heat in a frying pan. I have a really old (older than me) pancake pan that makes these little ones but a normal one works fine.
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