I tried a variety of vegan recipes before I found the perfect combination of flavors and ingredients. Plant-based pancakes, for example, still hit all the satisfying notes of a breakfast classic.
Almond lavender pancakes have become a favorite in my family thanks to their light, fluffy texture and subtle, sweet flavor. The stars of this show are freshly ground raw almonds; their monounsaturated fats have been found to lower cholesterol and decrease your risk of heart disease. According to the Mayo Clinic, they also may improve insulin levels and your control over blood sugar. On top of being a healthy ingredient, almonds are also delicious and filling, ensuring you a morning of energy from a hearty breakfast that sustains you well into the day. Many of my favorite vegan recipes, this one included, feature almonds as a linchpin of the meal.
Lavender is a fragrant plant that comes from the mint family. It gives these pancakes a decadent flavor which makes this recipe great for special occasions and holidays. Medical News Today also found lavender to be helpful in treating the symptoms of anxiety, insomnia, and depression, as well as poor digestion.
Here’s what you’ll need:
- 1 ¼ cups all-purpose flour
- ½ cup freshly ground almonds
- 2 teaspoons baking powder
- 1 teaspoon lavender
- ⅓ cup orange juice
- 1 ¼ cups almond milk
- 3 tablespoons maple syrup
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
Preheat a flat skillet to just over medium heat. Grind one half cup of raw almonds in a food processor until they reach the consistency of gravel. In a large bowl, combine your dry ingredients (flour, ground almonds, baking powder, lavender, cinnamon) and mix thoroughly. In a medium bowl, combine the wet ingredients (orange juice, almond milk, maple syrup, oil, vanilla) and mix these as well. Add your wet ingredients to the dry, and mix until everything is fully integrated.
Take a half cup of the batter and pour it on to your skillet. Let it cook for three minutes and then flip the pancake. Cook for another three minutes before removing from the heat. Continue this process until the batter is gone and you have eight delicious pancakes.
These pancakes are so delicious that I often eat them without any additions, but a splash of maple syrup is a traditional topping you’re free to incorporate for extra flavor. You can also top them with a dusting of powdered sugar and sprig of fresh lavender for an impressive presentation.
If you have extra pancakes left over, place them in a large food container and store them in the freezer. When you’re in the mood for a quick and delicious meal, take out your pancakes and warm them up in the toaster. It’s super easy and should taste the same as when you first made them!
When blueberries are in season, I often add one half cup of the colorful fruit to the batter. If you aren’t a fan of the taste of lavender, you can also substitute fresh nutmeg or even orange zest for similar versions of this recipe. Almonds are my favorite nut, but walnuts and pecans are also great complements to a weekend stack.
Images sources: Laurie Fanelli
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