My Multigrain Almond Pancakes are made with three different kinds of flours-- barley, spelt, and whole-wheat-- but you could easily substitute with other flours like oat flour or even a gluten-free baking mix. But here's what makes them really special: I add to them some almond paste, almond milk, and a few chopped almonds, ingredients that make them tender, nutty, extra-flavorful, and healthy, of course.
Although I meant to focus mainly on (Indian) dinner foods for this series as we countdown to Valentine's Day, I couldn't resist the idea of throwing in a hearty-- and heart-healthy-- breakfast with the added mojo of the very aphrodisiacal almond. Here's a nut that has been long considered a fertility symbol and is even heart-shaped (kinda). What's more, it is packed with energizing protein, is certified heart-healthy, and you really don't need an excuse to eat it, do you? All the wholegrain and multigrain flour in these pancakes is just more goodness for your heart.
I wish I had one of those heart-shaped molds so I could have shaped these pancakes into little hearts (cheesy, but fun!), but I didn't so I didn't. I served these with some pure maple syrup and chopped almonds, but you might want to try them with my Apricot-Walnut Syrup for more nutty, fruity goodness.
More romantic goodness coming up soon. Enjoy, all!
(Makes 10 pancakes)
1/2 cup spelt flour
1/2 cup barley flour
1/2 cup whole-wheat pastry flour
1 1/2 tsp baking powder
1/4 tsp salt
Mix the dry ingredients in a bowl and set aside.
In another bowl mix together:
2 tbsp flaxmeal
6 tbsp warm water
1 1/2 cups almond or other nondairy milk
1/4 cup almond butter
1/4 cup almonds, crushed or chopped into small pieces
1 tsp pure vanilla extract
Add the well-mixed wet ingredients to the dry. Mix the batter until everything is just moistened. The batter should still be lumpy.
Heat a griddle until water sprinkled on the surface evaporates rightaway.
Spray with some vegetable oil. Use a 1/4-cup measure to pour out each pancake.
Cook until the sides start to dry and bubbles appear on top. Flip over and cook for a minute.
Stack and serve piping hot with or without some vegan butter and syrup.