For more recipes and inspiration visit @sonasfoodjournal on Instagram
You can use your own choice of fruit for these, however, I recommend you don’t omit the mascarpone as it adds a deliciously creamy dimension to the plate that brings it all together wonderfully.
120g fine blanched almond flour
2 tsp baking powder
1 tsp cinnamon powder
Pinch of salt
2 large eggs
60ml milk of choice
1 tbsp maple syrup
1/2 tsp vanilla extract
1 tbsp melted butter
Knob of butter
Pecans, lightly toasted
Per Portion: approx. 985 kcal, 26g protein, 85g fat, 37g carbohydrate
(Approximate values sourced from myfitnesspal.com)
Using a whisk, mix all the dry ingredients in a bowl. In a separate bowl, whisk up all the wet ingredients.
Using a folding spatula, mix the wet & dry ingredients together until combined. Set aside for 5 mins.
Melt a small knob of butter over a low heat in a sauce/griddle pan. As it melts, spread the butter so it covers the bottom of the pan.
Once melted, pour the batter in even amounts depending on your preferred size of pancakes. (I used apx 40-60ml per pancake). Cook on one side for 3-4 mins. Using a spatula, flip over each pancake and cook for a further 2-3mins until golden brown. Repeat until all the batter has been used.
Serve fresh and warm, topped with maple syrup, clementine segments, fresh blueberries, pecans, dollops of mascarpone and a sprinkling of ground nutmeg.