Bites of heaven! These PB & J profiterole pancakes are an ideal morning tea or afternoon treat. As long as you have a dutch pancake pan, they’re really easy to make. Alternatively, you can make regular pancakes and simply top with Pic’s peanut butter and raspberry chia jam.
For the base of these pancakes we’ve used a blend of almond meal and buckwheat flour – our go-to blend for gluten free recipes. The almond meal creates a soft texture and the buckwheat helps to bind.
What are the health benefits of almond meal (ground almonds)?
Almond meal involves minimal processing and retains the nutrients of the whole almonds. The nutrient profile is considerably superior to that of wheat and grain flours, which can be highly processed, sometimes chemically milled and may come from genetically modified and highly sprayed crops.
Nevertheless, almond meal is controversial. Rather than address potential concerns, we would again like to reinforce that nutrient density is an important benefit and that ensuring dietary variety (alternate flours for example) largely avoids these potential issues.
To summarise, nutritional benefits of almond meal include:
- Does not contain gluten
- High protein content (contains all essential amino acids)
- Good source of mono-unsaturated fats (these are predominant omega-6, so it is important to balance with this plenty of omega-3, found in fish and flaxseed)
- Good source of anti-oxidant vitamin E, as well as Biotin and Vitamin B2
- High mineral content, including magnesium, manganese, calcium, zinc and copper
- Contains anti-oxidant flavonoids to improve blood lipid/cholesterol ratios, improving heart health
- Assists with blood glucose levels, reducing GI (glycaemic index) of other foods consumed with almonds
The best way to ensure almond meal is minimally processed is to make it yourself. All you need is almonds, a blender and a strainer. Find out exactly how to make it here.
PB & J Profiterole pancakes recipe
4 servings
10 minutes
10 minutes
Easy
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Ingredients
1/2 cup almond meal
1/2 cup buckwheat flour
1 tsp baking powder
1 tsp mesquite powder (optional)
2 organic eggs, separated
1 cup almond milk
1-2 tsp coconut oil (to cook)
90 grams smooth Pic’s peanut butter
3 tbsp raspberry chia jam
Organic honey or maple syrup, to serve
Directions
- Combine all dry ingredients in a mixing bowl.
- Then add egg yolks and milk, mix well.
- Whisk egg whites until firm peaks form, gently fold into the mixture.
- Place coconut oil in a ‘dutch pancake pan’ and allow to melt over medium heat.
- Spoon approx. 1 tsp of the pancake mix into the pan (1 tsp per pancake). Then add approx. 1/2 tsp peanut butter and 1/2 tsp raspberry chia jam to the centre, cover with more pancake batter.
- Allow to cook for approx. 1 minute. Gently turn over and allow the other side to cook for a further minute or so.
- Repeat this process for the remaining mixture.
