Citrus Almond Pancakes w/ Honey Yogurt Sauce
I am officially on maternity leave! Less than three weeks until our due date and I am bursting at the seams with excitement. I am as ready as I could ever be (I think). Maternity leave is a funny thing. Actually, it’s really kind of strange. You would think I would be delighted in the fact that I am now on somewhat of a vacation but the thing is, it doesn’t really feel like a vacation. You can’t go anywhere (far), and you don’t really want to either. You feel like you should be doing all the things you might not get to do for a very long time, since you are about to have a tiny human, but then, at the same time, you want to relax and try to find some happiness in the stillness. To be honest, this whole “not working thing” for a few weeks before baby is kind of torturous. It feels like you might just explode because you can literally count every minute of every day that goes by, all the while thinking “is this it?” “was that a contraction?” “is this supposed to be happening?” “did my water just break?” “oh, wait, I just pee’d a little?”. In reality, it’s pretty hilarious. Since this is my first time, I have so many questions, so many thoughts and so much anticipation. I am sure the next time around I won’t be so melodramatic about all this. But for now, this is what I am dealing with, and apparently I felt that you needed to know. So, thank you for listening.
Apart from all this waiting-for-baby, I have a new recipe to share! I actually was reached out to by Nuts.com to share some recipe that included almonds. I had also been craving a new healthy breakfast that I could make at home and figured pancakes made with almond meal was definitely going to do the trick! Almond meal is an incredible substitution for flour when cooking and baking because it is high in protein, low in carbohydrates and low in sugar. Nuts.com actually features a ton of almond products and I love using their organic almond flour in a lot of my cooking. I had been wanting to make almond-meal pancakes for quite some time after making Sprouted Kitchen’s gluten-free Lemon Pancakes. I adapted this recipe from hers and it came out incredible! If you are going to make gluten-free pancakes, these are the ones you should be eating. I normally am for all the glutens and all the flours, but in this case, you wouldn’t even miss it for a second. The real key to fluffy pancakes without using flour are the egg whites. In this recipe, we separate the egg whites from the yolks, and beat the whites until soft peaks form. We slowly fold in the egg whites to the batter and this keeps the pancakes light and airy, which is usually difficult when using gluten-free flours. The honeyed yogurt sauce is also a perfect pairing for the citrus topping. Oh, and speaking of citrus, if you want to learn how to segment citrus in a beautiful and attractive way, watch this video: “How to Segment an Orange”. Trust me on this, you are going to want to make it look pretty! Because after-all, we eat with our eyes first and presentation really is everything! Enjoy, friends!
- 1/3 cup almond flour (or almond meal)
- 1/3 cup coconut flour
- 1/2 cup rolled oats (or already-made oat flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 2 TBSP cane sugar
- 2 eggs, separated from their whites
- 1/2 cup milk
- 1/2 cup plain yogurt
- 1/2 tsp vanilla
- 1 TBSP blood orange zest
- 1 TBSP coconut oil, melted (plus more for cooking in the pan)
- 1/2 cup plain yogurt
- juice of 1 Meyer lemon
- 2 tsp honey
- 2-3 blood oranges, segmented
- 1 grapefruit, segmented
- Watch the video mentioned above to learn how to segment your citrus. Place all the segments in a bowl and into the fridge until it is time to serve.
- Combine all of the ingredients in a small bowl and whisk. Leave out on the counter until ready to serve. (Serving at room temperature is best so that it doesn’t cool down the pancakes too much).
- Make the oat flour by meausuring 1/2 cup rolled oats and adding them to a blender or food processor and processing until a fine flour has formed. Set aside.
- In a large bowl, combine all the dry ingredients and whisk with a fork to combine.
- Place the egg whites into the bowl of your stand mixer (or with a hand mixer), beat the egg whites until they form soft peaks. Set aside.
- In a medium bowl, beat the egg yolks with the yogurt, milk, vanilla, coconut oil and blood orange zest. Add the wet ingredients to the dry ingredients and mix well. Slowly and gently, fold in the egg whites (do not roughly stir: this will cause the egg whites to break down!).
- Turn your oven on the lowest setting it will go (150-170). Place a cooling rack onto a baking sheet and place into the oven. In a frying pan, heat about 1 TBSP of coconut oil over medium heat. Pour about 1/4 cup batter into the pan. Make the pancakes one at a time, continuing to be sure there is just enough oil that they don’t stick. Cook for a few minutes on each side and golden brown. Repeat with remaining batter (should make about 12 small pancakes). Add the cooked pancakes to the baking sheet that is in the oven to keep the pancakes warm while you finish the rest of the batter. Once all the batter is finished, stack the pancakes, drizzle with honey yogurt sauce, and top with segmented citrus. Enjoy!
- If you want regular pancakes (not gluten-free) just substitute 1 cup of regular flour for all the flours used here.