Mentioned before, but just to drive the point home - recipes suck! Going by gut feeling just works. But it also makes it a touch hard to answer questions along the lines of "how is it made, I want to try too". So, an effort to put down the latest iteration of my suitable-for-sweet-or-savory-toppings non-forbidden non-pancake almond pancakes. Makes much sense, doesn't it...
No dairy products, no gluten-containing products, no sweeteners, no soy produts, no corn products, no nuts, nothing from a package or a can, no pre-made stuff etc.
- almond meal - left over from one batch of almond milk, squeezed (but not too thoroughly)
- 3 small or 2 large bananas - gone-brown-and-mushy-state is the best
- 3 eggs
- vanilla essence/extract - to taste, I'd guess about 1 tea- or tablespoon
- salt - to taste, about 1/2 teaspoon?
- buckwheat flour - free-hand to make mix dry enough, aprox. 3 large teaspoons?
- pinch of cardamon - enhances taste
- IF not banned, can add a teaspoon of baking powder to get more fluff.
- IF want full-sweet cakes, can add honey or sugar.
- IF gets too dry, can add almond yoghurt or almond milk, but this is very unlikely to happen.
Almond meal into a bowl, fork-mush bananas into it. Add the vanilla, eggs, salt, flour and mix into thick dough that starts coming off the bowl sides.
Let stand!! About 10 minutes is great. For some reason this makes the cakes crumble less.
Heat a non-stick pan to medium, add some drops of whatever oil, scoop one tablespoon-per-cake onto the pan, and flatten each with the same spoon to about 1cm thick cakes.
Cover with lid! Else the cakes won't have time to cook through before getting burnt. Cook 5-7 minutes on one side, then flip.
They have risen a bit whilst cooking, so press-flatten each with a spatula for better heat conductivity. Replace the lid and cook the other side until happy. (Takes shorter than the first side.)
Serve with whatever toppings come to mind.
Cheers,
Hedi
