Breakfast, take 2

6/17/12 

On Saturday, to celebrate Maggie's birthday, I made her a pancake breakfast. Although they were delicious they were hard to flip and kinda looked burnt. Not as pretty a presentation that I was hoping for.

So on Sunday we hit replay but used a new recipe. Same story, different ending. We both really loved this recipe and will definitely be using it again. 

The flat little slabs on the plate are extra lean turkey bacon. They look pathetic but they are very good.

Almond Pancakes

recipe adapted from heat oven to 350 blog

1 cup whole wheat flour

1 1/2 tsp baking powder

1 tsp baking soda

3/4 tsp salt

about 1 1/4 cup raw almonds

2 T succanat

1/2 cup greek yogurt

1/2 cup cottage cheese

1/2 cup almond milk

2 eggs, lightly beaten

1 tsp vanilla

1 T applesauce

1/8 tsp coconut flavor (recipe called for almond extract, but coconut was a great substitute

Directions:

1. Preheat a non-stick griddle over medium heat. Lightly grease with cooking spray.

2. Sift the flour, baking powder, baking soda, and salt together into a mixing bowl.

3. Add almonds and sugar to a food processor. Pulse several times until the mixture is finely ground. )

4. Measure out 1 cup of the almonds/sugar mixture and add it to the flour mixture until just blended. Stir the yogurt, eggs, butter and almond together in a separate bowl; add to the flour mixture, stirring only until just incorporated. The batter will be thick and airy. (You can add a couple tablespoons of milk if it is too thick to spread on the griddle.)

5. Pour about 1/3 cup of the batter onto your preheated cooking surface, leaving space for the pancakes to expand. Cook until dry around the edges and bubbles have formed over the top, 2 to 3 minutes; turn and continue cooking until done in the middle and golden brown, another 1 to 2 minutes