I have SO many incredible recipes to share lately, as the long summer days allow me so much more time to cook, so I will be stepping up my post frequency considerably! But, let’s face it: I just don’t have enough to say for many weekly posts, so many of them will be short and sweet. I know you don’t mind. 🙂
This dish is so beautiful and delicately yummy. It really is more of a soufflé consistency than a pancake. It is light and slightly sweet. It would be perfect to serve at a brunch!
Almond Pancake Soufflé with Berries and Lemon Whipped Coconut Cream
Serves 4-6 (or 2 really hungry people…)
1 cup almond flour (I got mine at Whole Foods)
5 large organic eggs
2 ½ cups milk of choice (I used lightly sweetened vanilla almond milk)
2 tablespoons gluten free flour (I used Trader Joe’s brand)
2 tablespoons organic cane sugar
1 teaspoon baking powder
¼ teaspoon fine sea salt or kosher salt
2 tablespoons butter (I used Earth Balance vegan, soy-free from Whole Foods)
2 cups sliced strawberries
2 cups blueberries
1-2 tablespoons organic cane sugar
1 can coconut cream
2 rounded tablespoons powdered sugar
1 small lemon, zested and juiced
Preheat your oven to 425 and place your 10×12 baking dish (I used 2 smaller casserole dishes) inside to heat up.
In a medium mixing bowl, whisk your eggs and then add the milk. In a large mixing bowl, combine the almond flour, gluten free flour, sugar, baking powder, and sea salt.
Slowly mix the wet ingredients into the dry ingredients, mixing vigorously to incorporate.
Take your dish (or dishes) out of the oven and melt your butter in it. Pour your batter in and cook for around 35-40 minutes, or until puffed and nicely browned and when it no longer giggles when shook slightly.
Meanwhile, combine your berries and sugar. Set aside to marinate.
Make your coconut whipped cream and add in your lemon juice and zest.
When soufflé is done, let it cool slightly. Then spoon into bowls, top with berries and cream, and enjoy!
Recipe from A Year in Food