Almond Pancakes with Bacon & Mascarpone
Long weekend, here we come. We love extra days off, because it gives us some much-valued catchup time in the kitchen. Whether brunch, breakfast, or dinner, these Almond Pancakes are a great way to kick off the extended weekend. Made with almond meal instead of flour, this recipe is both filling and heart-healthy. Feel free to customize with your own fruity toppings.
For the pancake batter:
10 g (2 tsp) olive oil, coconut oil, or clarified butter
100 g (1 cup) almond meal
60 ml (1⁄4 cup) water
15 g (1 Tbsp) melted butter
a few drops stevia (or xylitol)
small pinch salt
For the topping (per person):
3 slices bacon
15 g (1 Tbsp) mascarpone
6–7 berries for garnish
berry purée to serve (optional)
MAKES 2 TO 3 SERVINGS
Mix all the pancake batter ingredients well with the whisk. Allow to rest for 10 minutes. Heat the frying pan over medium heat and add the oil or clarified butter. Spoon dollops of the pancake mixture into the pan. The pancakes should take about 1 minute to color on the first side – any quicker, and the pan is too hot.
Turn the pancakes and allow to cook for 1 minute longer. Transfer the pancakes to the plate and cover with the clean dishcloth (the cloth absorbs the steam, so it doesn’t make them soggy – great tip from my mum!). Panfry the bacon over medium heat until slightly golden. Arrange the pancakes on the plate with the bacon and mascarpone, and serve with berries on top.
Make the berry purée by blitzing the frozen berries for 1 minute, until loose and smooth. Pass through a sieve and weigh out 100 g (5 Tbsp) of the purée, reserving the rest for adding to yogurt or similar – it will last 5 days in the fridge. Drizzle with berry purée if desired.
For more quick and healthy brunch recipes, check out What the Fat on Amazon.