Marzipan Pancakes with Blackberry Syrup

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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!

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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.

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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!

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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.

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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.

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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.

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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

Method:

  1. Whisk together the flour, baking powder and salt in a large mixing bowl.
  2. Add the almond milk and oil to the flour mixture and stir to combine. Stir in the grated marzipan or warmed almond paste.
  3. 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.
  4. Flip carefully, as they are a little fragile before they are fully cooked!
  5. Serve drizzled the blackberry syrup and a scatter of fresh berries to contrast.

Adapted from Fried Tofu

Calorie Count :: New Recipe

Nutritional Benefits

Low in saturated fat

No cholesterol
Low in sodium
High in calcium
High in phosphorus

 

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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…

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This entry was posted in Desserts, Egg-free, Fruit, pancakes, vegan, Vegetarian and tagged , , , , , , , , . Bookmark the permalink.

50 Responses to Marzipan Pancakes with Blackberry Syrup

  1. Inspired. I adore almond milk, marzipan and blackberries – but had never thought to combine them. Lovely.

  2. Seriously why do I never make pancakes?

  3. Yes, yes, yes, I love the idea of putting marzipan in pancakes, definitely going to add almond pancakes to my brunch menu.

  4. Are these more dense in texture because of the marzipan? They look delicious. What a great combination of almonds and berries.

  5. dropscone says:

    Those look fabulous! I also fondly remember almond croissants, although you can get a pretty good result with ready-made puff pastry.

    • Poppy says:

      There is vegan croissant dough available in my local supermarket which I’ve tried but they just aren’t the same as I remember them!! I spent ages perfecting the almond cream filling though, which I could just eat by the spoonful 😉

  6. Oh my goodness these look to die for! I love berries on pancakes instead of overly sweet syrup! And vegan too 🙂 Must give these a try!

  7. Janet Rörschåch says:

    Love everything about this post. Such gorgeous pancakes. Thank you for posting.

  8. food,mostly says:

    These look amazing! And this is coming from someone who only has a tiny sweet-tooth!

  9. So decadently good! Pancakes for dessert, yes please!

  10. Joanna says:

    yum, looks so delicious !

  11. Looks delish poppy!! made my first vegan pancakes the other day and they were awesome, so will have to give your recipe a try for brunch this weekend

    • Poppy says:

      Thank you so much! That’s so great that you made vegan pancakes for the first time and loved them! I hope you love these ones even more! 😀

  12. Heidie Makes says:

    sounds so yummy!got to try it soon.never seen a recipe like this before.Marzipan & Pancakes nice combo!=)

  13. I think I’m in love with the pancakes 🙂

  14. Laura says:

    Pictures are gorgeous – everything looks amazing! Yum!

  15. 2brokevegans says:

    you had me at marzipan!!! you are awesome!!
    we changed the site, make sure you follow the new one if you feel like it!

  16. Oh yum these look so tasty!

  17. Poppy – these look amazing!!

  18. Can I come over for breakfast? Seriously, those pancakes look amazing!!! And thanks so much for the shout out Poppy! I’m so glad that you like my Cherry Garcia Shake – I’m gonna have to try your versions!! Celeste 🙂

    • Poppy says:

      Hehe, sure!! Thank you, they taste to good, too many and you’ll feel sick though 😀 I speak from experience 😉

      You’re welcome, thank you for the shake recipe! I’ve found it’s very adaptable!

  19. ratmazing says:

    That looks delicious!

  20. Pingback: Happy Pancake Day! | Bunny Kitchen

  21. kvjinc says:

    marzipan and pancakes-what a brilliant idea!

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