I still have a nice store of blackberries in the freezer that I’m enjoying adding to things all the time. There’s still plenty more on the bushes in the garden, but I think I’ll bypass my greedy urges and leave those for the birds!
I have always been one to fall weak to almond desserts. Growing up, I remember snacking on dutch almond fingers with my mum and siblings on the way home from school. We all adored them and now, all fall for any almondy offering. I also had a soft spot for almond filled croissants.
Of course, now dutch almond fingers and croissants are off the menu for me, but I still physically need that marzipan fix in order for my body to function in a healthy state of homeostasis!
When I came across these pancakes at Fried Tofu, I just knew I could have an hour, just me and my almond pancakes, to forget about the world.
These pancakes are sweet. For me, they are definitely a dessert pancake over a breakfast pancake! The berries are so necessary, they compliment the sweetness so well with their slightly tart edge and just make the whole experience complete. You can, of course, use other fruits like raspberries or cherries.
Notes: I didn’t include the almond extract in my pancakes as store-bought marzipan has a strong enough almond flavour alone. If using homemade almond paste like the original recipe, you may want to add some to boost the almond flavour!
Also, due to the textural difference between almond paste and marzipan, I chose to grate the marzipan into the batter instead of attempting to melt it and stir in which doesn’t really work. If you choose to use almond paste, warm it and stir into the batter at the end.
Ingredients: Serves 4 (makes about 10-12 pancakes)
- 280g/2 cups plain flour
- 4 tbsp baking powder
- 1/4 teaspoon salt
- 500ml/2 cups almond milk
- 4 tbsp vegetable oil
- approx 200g/1 cup natural marzipan, grated or almond paste (see note above)
- Blackberry syrup, unstrained
- 150g/1 cup fresh blackberries, to serve
- Whisk together the flour, baking powder and salt in a large mixing bowl.
- Add the almond milk and oil to the flour mixture and stir to combine. Stir in the grated marzipan or warmed almond paste.
- Preheat griddle over medium-low heat. Using a 1/4 cup measuring cup, scoop batter onto griddle and cook for about 1-2 minutes on each side until golden brown.
- Flip carefully, as they are a little fragile before they are fully cooked!
- Serve drizzled the blackberry syrup and a scatter of fresh berries to contrast.
Adapted from Fried Tofu
Still got berries in the freezer? Why not give Celeste of Honk if You’re Vegan’s Cherry Garcia Shake a go?! I’ve made it with cherries, raspberries and lately blackberries and it’s delicious every time! Instead of cocoa nibs, I like to drizzle a little carob syrup on the top or sprinkle with a little lucuma powder…