Pancake Day is right up there with the likes of Halloween and Easter for our oldest daughter, she looks forward to it every year so we always try to make a little celebration every Pancake Day morning.
We're a family who like to celebrate even the smallest of holidays - I think it helps to put stamps on different times and seasons of the year for kids, and helps them to learn and anticipate the events of each individual month.
We were up early this morning, cooking up lots of delicious pancakes and enjoying our annual Pancake day breakfast feast before Riley had to be at school.
We had prepared well - we spent yesterday evening making up our pancake batter and setting alarms to extra early for the morning.
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We used almond flour in our pancakes, which gave them a really nice springy texture and tasted amazing.
We also refrigerated our batter overnight, so we had to add a little extra water to it (about 2-3 tbsp) to thin it out a bit in the morning.
Our topping of choice today was lots of fresh blueberries and lemon juice, delicious!
- 3 large free range eggs
- 150g Almond flour
- 1 tbsp honey
- 2 tsp vanilla extract
- 1/4 tsp baking soda
- 4 tbsp water (or however much to achieve your preferred batter consistency)
- Whisk eggs, vanilla and honey.
- Add almond flour & baking soda.
- Slowly whisk in water, until to the desired consistency.
- Cook pancakes in lightly oiled pan on medium heat individually for roughly 40 -60 seconds each side (flip when browned.)
