Lemony almond pancakes for Alpronista & Friends
*This article is sponsored by Alpro.
Wow, it appears I might have ushered in the autumn season a little prematurely here on the blog. This week is expected to be quite warm and sunny, so I believed it was the perfect moment for a small send-off to summer with a piece I wrote at the summer’s end.
A few weeks prior, summer actually chose to make a return visit. If you’ve ever resided in or traveled to Northern Germany, then you will comprehend why we were so elated about this. This year, our summer was fairly chilly and damp, and hence we reveled in the warm sun and clear skies to the max. Fortunately, we were all at my parents’ home for my cousin’s wedding and enjoyed a few quality family days together. Both my sisters came to stay as well, and we spent some lovely summer days at home filled with much laughter, teasing, and obviously an abundance of delectable food.I don’t know about you, but in my family, food always takes priority. Since my sister follows a gluten-free diet, we consistently prepare all of our dishes gluten-free, so she doesn’t have to forgo anything. This also makes it much easier for everyone, as we do not need to prepare everything separately. Being quite an active family, our Sundays typically start with a family run, followed by a delightful and nutritious breakfast. Even our 13-year-old dog Balu and our boyfriends accompany us, making Sundays particularly special in my family.
After a Sunday morning run, breakfast always tastes immensely better than usual, which is why breakfast holds such significance for all of us. We generally prepare plenty of fruit, fresh rolls, and something special like these lemony almond pancakes. They create a heavenly aroma in the kitchen and delight the palate.
As I receive numerous inquiries about my diet, let me reiterate my food philosophy once more. My primary motivation for eating healthily is my desire to nourish my body with the finest ingredients available. I believe that food should serve as fuel that helps the body navigate daily life, while also shielding us from detrimental external influences. For me, healthy eating is not a fad, it’s the natural way of consuming that keeps our bodies thriving. A significant portion of my diet is plant-based, but I am not strictly plant-based at all times. In my view, moderation is key, and I indulge in cheese or eggs occasionally because I truly enjoy goat cheese and a good scrambled egg. However, I find that a plant-based diet suits me and my body best, enabling me to navigate daily life more effectively than other diets. Another principle I stand by is eliminating processed sugar from our meals. That’s why I strive to cook most of my meals from scratch, allowing me to know precisely what they contain.
What I appreciate most about the plant-based diet is its vast diversity. Take milk for instance; I used to drink only cow’s milk. Nowadays, there are numerous plant-based beverages available, which is truly impressive! From almond to oat to cashew milk, there is a plethora of different kinds of drinks that spark my creativity in the kitchen. Due to time constraints, I do not always prepare my own plant-based drinks, which is why I adore Alpro’s selection of plant-based beverages. Its range perfectly reflects the essence of the plant-based diet.
Returning to these lemony almond pancakes. They cater to both of my sisters’ favorites: my middle sister ADORES anything with fresh lemons, and my youngest sister is the ultimate pancake enthusiast. When I prepared these pancakes for them a few weeks back, we truly celebrated with a little breakfast picnic in the backyard. It was already quite warm in the early morning, allowing us to fully enjoy the sun and the pancakes in our parents’ garden. It was such a memorable moment that will be treasured for a long while.
The pièce de résistance of the pancakes, however, is the lemony maple syrup drizzle – if you ask my sister May. She adored this addition and even made a second batch, since she enjoyed it so thoroughly. Such a compliment for me, and I must admit, I felt a bit proud of myself.
Another significant advantage of these pancakes is that they are sweetened solely with banana, which is nearly undetectable due to the strong lemony flavor. In my opinion, this is a huge plus of Alpro’s plant-based drinks, as I love the idea of eating to feel good.
It would bring me immense joy if you prepared these pancakes for your cherished ones and shared your special moments on social media using #heavenlynnhealthy. I can’t wait to see your pictures.
Fluffy lemon almond pancakes for Alpronista & Friends
Ingredients
- For the pancakes:
- ½ cup (50g) of gluten-free oats
- 90g of brown rice flour
- 30g of arrowroot powder or potato starch
- ½ cup (125ml) of Alpro unsweetened almond drink
- ½ cup + 2 tablespoons (130ml) of sparkling water
- 2 tablespoons (30g) of coconut oil
- 2 ripe bananas (approximately 160g)
- the juice and zest of 1 organic lemon
- 2 teaspoons of aluminum-free baking powder
- ½ teaspoon of vanilla
- a pinch of sea salt
- For the lemony maple syrup:
- 4 tablespoons of maple syrup
- the zest of one organic lemon
- 1 tablespoon of fresh lemon juice (optional, see notes)
Instructions
- Begin by grinding the oats into flour using your food processor. Add the brown rice flour, arrowroot powder or potato starch, baking powder, vanilla powder, and salt.
- Blend the banana with the almond drink, the coconut oil, and the lemon juice and zest using a mixer, food processor, or even a fork.
- Combine the wet ingredients with the dry ingredients. Gradually incorporate the sparkling water into the mixture while whisking, and let the batter rest in the fridge for 30 minutes to 1 hour.
- Meanwhile, blend the maple syrup with the lemon zest and set aside while you prepare the pancakes. (See notes)
- Heat a saucepan on the stove for about a minute or two until it’s sufficiently hot. Grease it with a teaspoon of coconut oil. Wait until the coconut oil melts, then pour a quarter cup of the batter (roughly two tablespoons) into the center of the saucepan. Shape a round pancake with your spoon and wait for small bubbles to appear on the upper side before flipping it.
- Allow the opposite side to cook for another minute or two, then remove the pancake and continue with the next. Repeat this process until you’ve utilized all the batter. Depending on your saucepan’s quality, you may not need to use extra coconut oil for each subsequent pancake.
Notes
My lemon-loving sister included a tablespoon of lemon juice in the maple syrup to enhance the “lemony” taste. My other sister preferred the maple syrup simply with lemon zest. I enjoyed both versions, so I recommend starting with the maple-zest one and gradually adding lemon juice to suit your personal taste.
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Delight!
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