Almond Butter and Jam Pancakes
These are a twist on the old American classic of PB+J (aka peanut butter and jelly) - except they're AB and Jam. To me jelly is the bright red wobbly dessert you had at every birthday party under the age of 10 with the famous combination of ice cream or custard (yep, definitely something I'm happy to leave for my younger self).
Moving Swiftly on these really are a treat...
1/2 cup almond milk
1/4 cup coconut flour
1/2 tsp baking powder
1/2 tsp vanilla essence
Coconut oil for cooking
150g frozen berries
2 tbsp chia seeds
Juice of half an orange
15g almond butter
4 large strawberries (sliced)
1. Place the berries, orange juice and vanilla in a pan over a low heat. Allow to warm trhough for 5 minutes before adding the chia seeds. Leave for another 5 minutes and then turn the heat off and allow to cool.
2. Combine the eggs with the almond milk and vanilla essence.
3. Whisk in the coconut flour, cinnamon and baking powder and whisk until smooth.
4. Heat 1 tsp of coconut oil in a pan over a high heat. Once hot turn the heat down to medium and pour the batter in (about 1 ladle full). Cook for 2 minutes on 1 side, flip and cook for another 1 minute. Repeat and stack up with strawberries, jam and almond butter.