Saturday, March 02, 2013

Breakfast of Paleo champions

Almond and hazelnut flour pancakes with fresh cream and frutti di bosco


three oz of almond meal
on oz of hazelnut meal
about 1 or 2 tbs of rice flour (to stabilise)
2 tsp baking powder
1/2 tsp salt
2 packets/tsps of sweetener or a tbs honey
2 eggs
heavy cream
tsp vanilla
1/2 tsp cinnamon powder

Whipped cream
frozen or fresh frutti di bosco. (It's an Italian thing you can buy at all the supermarkets here, a combination of raspberries, blueberries, red currants and blackberries, and sometimes strawberries depending on the season. Any frozen or fresh berries will substitute.)

~ * ~

Combine all dry ingredients in a bowl, add the eggs, honey and vanilla and mix with a fork. Add enough cream to reach the desired consistency. (Pancake batter should not be runny but not be like muffin dough...somewhere in the middle.)

Heat a tbs or so of butter in a pan over a very low heat. Butter burns at a low temperature so keep it down. Drop in the batter and cover the pan.

While the pancake is cooking/baking, whip the cream to a stiff peak. Warm the berries in a pan over a low heat but watch them carefully so they don't stick. You don't want to cook them, but basically just thaw and soften them. When they're ready, allow to cool for a minute and fold them into the whipped cream.

Flip your pancake.

When it's done, it should fluff up and be very cake-y.

Lob onto a plate and cover generously with the cream.


Also good with creme fraiche or double cream.

Oh baby!


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