Fluffy with a crunchy layer of golden almonds - yum!
Source:
Patty
Ingredients / Directions:
Combine:
1/3 c buckwheat flour
1/3 c whole wheat (or whole spelt) flour
3/4 tsp baking powder
1/4 tsp salt
2 tsp sugar (optional)
Combine separately:
1/3 c yogurt
1/2 c milk (or substitute)
1 egg
1 Tbsp melted butter
Mix wet and dry ingredients until just incorporated - batter can be a bit lumpy.
Heat a frying pan over medium heat with about a teaspoon of butter.
Pour in 1/4 of the batter and generously sprinkle with slivered
almonds. When bubbles start to appear in your pancake, flip it and cook
untill slightly browned on bottom. Repeat with the rest of the batter
adding a bit more butter to the pan each time.
Serve warm with maple syrup.
Servings:
4 large pancackes: a hearty breakfast for two
December 22, 2007 - 10:49
I loved this recipe. served it with raspberries on top.
I recommend doubling the recipe, it is so good!
January 11, 2008 - 17:29
thanks amiga :-)
July 10, 2009 - 07:43
I just wanted to bring up the fact that spelt is NOT GLUTEN-FREE. Spelt is simply another variety of WHEAT. I love some of you recipes, however, I don't think that you should be giving out bad diet advice such as this to possible celiacs.
July 11, 2009 - 07:21
Hi there,
I agree with you - spelt is not gluten-free. Some people who are not celiac avoid wheat, but not spelt. This recipe is labeled wheat-free (for those using spelt) but not gluten-free. (All the gluten-free recipes on this site are also wheat-free, but not vice versa.) I do my best to label things for everyone. As I said on my about page: "I am not a nutritionist or a doctor - so please, if you do have serious health concerns, consult with a professional." That's the best I can do. :)