PANCAKES WITH A PUNCH
Striking a balance between pleasure and performance has always been at the core of our philosophy on food — and now it’s more important than ever. Our VP, Food & Beverage, Ara Patterson, shows you how to take your pancakes to up a notch with almond-based alternatives and manuka honey — giving this classic a health-forward twist.
SERVINGS
6-10 Pancakes
INGREDIENTS
- 1 cup Almond flour super fine (Rob’s Red Mill)
- 1 cup Multigrain Pancake and Waffle Mix (any store bought-Whole foods, Fairway)
- 1 tsp Baking Powder
- 1 pinch Salt
- 2 Eggs
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp Maple Syrup
- 4 drops of Vanilla Extract
- 1 ½ cup Almond Milk
- Toppings: Manuka Honey, Almond Butter, Fresh Fruit
INSTRUCTIONS
Sift the Almond flour, Multigrain pancake mix, baking powder and salt into a bowl
In another bowl, beat the eggs with a whisk until pale and thick
Add the egg mixture, maple syrup and the milk to the dry ingredients and stir until just combined- meaning just lightly mix it in do not over whisk (Ara’s Tip: This is the secret to how to make your pancakes come out fluffier)
Gently heat a non stick frying pan and drop large spoonfuls of the mixture onto the pan
Add blueberries to the mixture (if desired- can also top the finished pancake with blueberries or none at all)
When bubbles start to burst on top of pancakes, turn them over and cook the second side until golden (Ara’s Tip: Place finished pancakes in a clean tea towel to keep warm until ready to serve)
When ready to eat, layer on your choice of delicious toppings – Almond Butter, Manuka Honey and/or Fresh Fruit