Almond pancakes
- 150g de farine
- 175g de flocons d'avoine
- 3 cuillères à soupe de sucre
- 1 sachet de levure
- 125ml de lait d'amande
- 2 oeufs
- 75g d'amandes (effilées ou hachées) Daco Bello
- 2 cuillères à soupe d'huile
- 3 cuillères à soupe d'amandes en poudre Daco Bello
Whisk together the flour, oats, sugar, baking powder and salt in a large bowl.
In another bowl, whisk almond milk, 2 tablespoons oil, eggs, almond extract.
Add the liquid ingredients to the dry ingredients and whisk only until combined.
Add the almonds . Use some of the remaining oil to lightly grease a pan.
Reheat over medium heat. Using a ladle, pour one cup (40 ml) of mixture for each pancake. Brown the pancake on both sides, flipping once and using more oil, if needed.
Serve.
To toast minced, chopped or sliced almonds: Spread almonds on an ungreased baking sheet.
Place in the oven at 180° and cook for five to 6 minutes or until the almonds are golden brown; turn the almonds once or twice so they brown evenly.
The almonds will continue to toast lightly once removed from the oven.
Source: www.almonds.fr
