Almond Pancakes

In this house pancakes are eaten pretty frequently. A few weeks ago, I visited my good friend Yoonmi and she showed me how to make a very simple baked bread. I don’t have an oven but the bread was delicious. One aspect of her cooking method that intrigued me was the making and the use of almond milk. I was surprised at how simple it was. She put almonds up to the 200ml mark and then water to the 600ml mark. She soaked the first batch over night and the second batch while the bread baked and we had tea.

Last week Auntie B visited from the States. She was really interested in making almond milk. After we made it and strained it through a cheese cloth, we all drank some. I wouldn’t use it to thicken my coffee or drink by itself. The following morning, I made pancakes and threw in the almond meal that had been strained out of the milk.  I used cow milk to make pancakes that morning. They were so good and gave me energy until 3pm! Which for me is amazing! Also they were so tasty that they didn’t need syrup.

Wyll and I have an ongoing battle for how coffee should be made in our house.  I prefer the stove top espresso maker to the hand drip filter. For many reasons but the top being that I don’t have the attention span to stand and pour hot water very slowly while the baby is trying to climb up my leg. Auntie B left us a giant bag of coarse ground coffee. The past few days Wyll has been using my cheese cloth to filter coffee.

In this house there is a lot to do so skipping steps and simplifying things is a must.Let’s just say the almond pancake recipe was simplified. I just mixed in the unfiltered almond milk and left out the cow milk. It is delicious and I’ve been making them every day this week! I hope you enjoy them like I do!


1 cup flour

2 Tablespoons Baking Powder

1/2 Tablespoon Salt

2-4 Tablespoons Sugar (Use less if you are planning to eat with syrup)

150 ml Almonds soaked in water up to the 400 ml line

1 egg

2 Tablespoons oil


In a mixing bowl, mix flour, baking powder, salt, and sugar. Then blend almonds and water until white with almond pieces about the same size as coarse coffee grounds. Add almond mixture, egg, and oil to dry ingredients. Mix well.

Cook like you would pancakes, put a 1/3 cup of batter in a sauce pan on medium high heat. Flip pancake when browned. Remove from heat when both sides are browned. Repeat until batter is finished.


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