County Kildare, Ireland
Greek Yoghurt, Flaxseed & Almond Pancakes (extra protein)
30 mintues
8 - 10 Servings
Introduction
Happy Pancake Day! Are you a sweet or savoury pancake person? If you are a fellow lover of pancakes like my husband and I then you really don't need a reason to make pancakes. But will also take advantage of every other excuse to make some too. We have all sorts of pancakes but these mostly tend to be sweet - fruits, jams, syrups, chocolate - you name it. I also make the base slightly different by alternating between brown and plain flour, yoghurt instead of milk and even brown or white or golden caster sugar to always keep it exciting. Did you know you can also make your very own pancakes on the go, by making a large batch and freezing! This is very handy for those who love pancakes throughout the week but don't want to have to make them every time or spend loads of money on takeout's or store-bought ones!
Steps
Measure your dry ingredients in a small bowl ( mixed seeds I use)
Whisk the wet ingredients in a large bowl
Pour the dry into the wet ingredients mix until combined
Heat and oil a large pan
Using a ladle add the pancake mix making mini circles
Pour almond flakes to cover the top side of the pancake
Allow to cook for about 1 ½ minutes, air bobles appear, flip
Once cooked on both sides, place in a pre-heated oven
Serve with optional toppings.
Blog
These are super easy to make and only requires a few kitchen utensils/ equipment including a food processor/grinder for seed mix and/or almond seeds if grinding yourself), 2 sizes of mixing bowls, whisk, ladle, kitchen scale, large frying/grill pan, measuring spoons and spatula. The key to having hot pancakes at the end of making loads is pre-heating your oven or using the microwave warming plate function ready to place cooked batches in the process. Otherwise place on a plate to cool down if making some for later! We make pancakes so much that my little nephew who can to visit over this weekend told his mum he'll be having pancakes at ours as a matter of fact lol.
Bring out all your ingredients from the fridge or cupboards, this is to save time and hopefully avoid forgetting to add one ingredient. I usually buy whole mixed seeds and grind it all for use at a later stage, it comes in handy as I make pancakes and other treats in which I add a few tablespoons. Using my WAHL James Martin 200W Grind and Chop. I also have almond (ground) flour to hand as you would have seen on the blog, this is used quite regularly. I love to buy this seeds mixes and generally buy this from Lidl, Aldi or Tesco - these contains Pumpkin, Sunflower, Golden Linseed and Hemp seeds. That have amazing benefits including a natural source of protein and give a subtle earthly taste as well.
Apart from that, everything else is the basics for a home cook and will used severally so it worth investing if you don't have any of these already. Have a look to my amazon Food by Gbemi wish list for my favourite and recommended kitchen utensils and equipment. Also feel free to ask in the comments for my genuine review on items.
How to make
For the mixture, place your small/medium bowl and add in the dry ingredients - measured flours, ground seed mix, baking soda, golden caster sugar, cinnamon and baking powder, stir Then in a large bowl measure the wet ingredients - whished eggs, Greek yoghurt, vanilla & lemon extract. Make sure you whisk the eggs till they are light/fluffy then add the greek yoghurt and whisk again before adding the rest of the wet ingredients, this allows for it to be super fluffy. Pour the dry ingredients into the wet mixture, mix till there are no dry spots, be careful not to over mix as it should remain fluffy. The batter consistency should be slightly thick (video below) and pourable with a ladle in order to fry. If it is a bit too thick, add a bit more yoghurt, if too runny add more half and half of each flour till it is about the right consistency.
Now let’s make the pancakes, heat the pan on medium heat and grease your pan with some oil or butter if you prefer. With a ladle scoop or tablespoon portion one mini circle each, about 4 pancakes fit in a 30cm frying pan, on top sprinkle almond flakes.
After 1 - 1 ½ mins), there should be air bubbles forming, flip the pancakes round for it to cook on the other side. Fry till golden brown on both sides, place cooked pancakes on a heated plates or oven tray to keep warm. Continue this process till all the mixture is cooked, it will yield about 8 - 10 pancakes depending on your scooped measurement. Serve and add your toppings of choice.
My husband and I love these pancakes so much, so I usually a few extracts to store in the freezer in durable sealable bags to reheat through the week. They go well with a variety of other toppings, our favourites are mixed berries, breakfast syrup and jams.
These store well in an airtight bag for up to 4 weeks and heat up in 1 - 2 mins in the microwave. Its a great pick me up breakfast during the week and for those who do shift work, an even better treat after a few long shifts!
Let me know in the comments how easy this was for you and do share my blog if you've found it useful 😊
- 160g Plain Flour
150g Almond flour
1 ½ tsp. Golden Caster Sugar
60g mixed seeds (grounded)
500ml Greek Yoghurt
1 ½ tsp. Baking powder
1 tsp. Baking soda
1 ½ tsp. Cinnamon
4 (L) Eggs
Vanilla & lemon extract – 1 tsp.
Oil/butter for greasing the pan
Optional - Syrup of choice, fruit, almond flakes