Add Pancake Punch to Mother’s Day Brunch

Stanstead Journal - - NEWS -

(NC) Are you think­ing about whip­ping up some­thing spe­cial to serve on Mother’s Day? Why not com­bine two of her favourite treats to cre­ate car­rot cake pan­cakes? The recipe was cre­ated for the Al­mond Board of Cal­i­for­nia by Emily Richards, au­thor of Get In The Kitchen and COOK. Mixed with nu­tri­tious al­monds, a dash of cin­na­mon and fin­ished with a de­li­cious cream cheese fruit sauce, the orig­i­nal­ity is sure to add a spe­cial touch and melt mom’s heart all in one bite.

Car­rot Cake Al­mond Pan­cakes

Makes: 16 pan­cakes

In­gre­di­ents

PAN­CAKES: 1 1/2 cups (375 mL) whole wheat flour 1/2 cup (125 mL) ground al­monds 2 tbsp. (30 mL) gran­u­lated su­gar 1 tbsp. (15 mL) bak­ing pow­der 1 tsp. (5 mL) ground cin­na­mon Pinch fresh ground nut­meg 1 2/3 cups (400 mL) vanilla al­mond milk 1 egg 2 tbsp. (30 mL) canola oil 1 cup (250 mL) grated car­rots 1/4 cup (60 mL) golden raisins CREAM CHEESE YO­GURT DRIZ­ZLE: 1/4 cup (60 mL) 0% Greek yo­gurt 2 tbsp. (30 mL) light cream cheese,

soft­ened 4 tbsp. (60 mL) vanilla al­mond milk 1/2 cup (125 mL) diced

fresh straw­ber­ries 2 cups (500 mL) quar­tered

fresh straw­ber­ries

Di­rec­tions

In a large bowl, whisk to­gether whole wheat flour, al­monds, su­gar, bak­ing pow­der, cin­na­mon and nut­meg; set aside. In an­other bowl, whisk to­gether al­mond milk, egg and canola oil. Pour over flour mix­ture and stir un­til smooth. Stir in car­rots and raisins. Heat a non-stick grid­dle or a large non-stick skillet over medium heat. La­dle 1/4 cup (60 mL) of the bat­ter onto grid­dle. Cook for about 2 min­utes or un­til bub­bles ap­pear on top. Us­ing spat­ula, flip pancake and cook an­other 1 minute or un­til golden. Re­peat with re­main­ing bat­ter. (Al­ter­na­tively, use 1/8 cup (30 mL) mea­sure to make smaller pan­cakes.) Cream Cheese Yo­gurt Driz­zle: Mean­while, in a bowl, us­ing an elec­tric hand mixer, beat to­gether yo­gurt, cream cheese and al­mond milk un­til smooth and runny. Stir in straw­ber­ries. Spoon driz­zle over pan­cakes and top with berries. This recipe has been eval­u­ated by the Heart and Stroke Foun­da­tion reg­is­tered di­eti­tians and is part of a healthy diet based on rec­om­men­da­tions in Canada’s Food Guide. More recipes can be found

on­line at al­monds.com.

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