Cream Tea Pancakes
Cream Tea Pancakes
In the UK a cream tea is scones (crisp, crumbly, slightly sweet thick biscuit... different to American scones/biscuits), jam and cream. I made a vanilla almond flour pancake that gives similar textures to a scone... but lighter. Topped off with berries and super thick coconut yoghurt. They were really tasty and filling. It’s really important not to have the pan too hot for this. It is better that it takes a longer time to make than to have a pancake mess. Be patient with it. You also need a good non stick pan.
INGREDIENTS
180-200ml plant based milk
Dash of vanilla extract
Thick coconut yoghurt
Mixed berries or just strawberries
15g ground flax seeds
140g ground almonds
1 tbsp tapioca starch
1/2 tsp baking powder
Pinch of salt
METHOD
Combine the ground flax seeds with 45ml of water, stir and leave for 10 minutes.
After 10 minutes, add the milk and vanilla extract and whisk together.
Add the almonds, tapioca starch, baking powder and salt and mix together until a very thick batter is formed. If you run a finger through it you want the batter to come back very slowly. If it is too tick add a tiny bit more milk.
Heat a large frying pan on a medium low heat and heat your oven on low with a plate inside to keep the pancakes warm.
When the pan is ready, add a little oil (I use coconut oil) and swirl to coat the pan. Add heaped tablespoons of the batter and press down lightly with the spoon to spread it out a little. Cook for around 3-4 minutes before flipping over. Before you flip check that the base of the pancake has gone golden and crisp otherwise it will be very messy! Give it more time if needed. Cook for another 4 minutes on the other side until golden.
Remove the pancakes from the pan and place in the oven while you finish off cooking the rest of the pancakes, repeating the process above.
When all the pancaked are cooked layer up each pancake with the coconut yoghurt and some of the berries, finishing off with the last of you berries.
Serve warm and devour!
