Without a doubt, breakfast is my favorite meal of the day. Breakfast, Brunch, Brinner… I’ll eat breakfast food any time of day!
I’ve been wanting to make buckwheat pancakes, but couldn’t find buckwheat flour at the store. I decided to experiment with almond meal instead! They didn’t hold their shape well, but they tasted delicious. I whipped up a simple raspberry compote to serve on top, and made scrambled eggs with spinach and garlic to have on the side.
Almond Meal Pancakes
- 1/2 cup almond meal**
- 1/2 teaspoon baking powder
- 1/2 banana, mashed
- 1/2 cup soy or nut milk
- 1 teaspoon coconut oil
- Raspberry compote, recipe below
Stir together almond meal and baking powder in a large bowl. Add banana and milk, and beat until smooth.
Melt coconut oil in a frying pan over medium high heat. Pour batter into rounds, 1/3 cup at a time. Flip the pancake when the batter starts to bubble. Cook until both sides are golden brown. Serve with raspberry compote.
**Almond meal can be replaced with buckwheat flour.
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 1 teaspoon fresh lemon juice
- 1 cup fresh raspberries
Melt butter in a small saucepan over medium heat. Stir in the brown sugar and lemon juice. Cook until sugar dissolves. Add berries and cook, tossing gently, until berries are warm and juices release, 2-3 minutes. Serve warm.
I enjoyed this for a Tuesday evening Brinner (breakfast for dinner), before heading out to see the lighting of the Bay Bridge. It was a great, simple meal before a fun night out in the city! Such fun!
Check out Lindsey’s Almond Pulp Crackers for another exciting (and more successful) use for almond meal.