Friday, September 13, 2013
If you like the flavor of almonds, you'll love these delicious pancakes. If you are not sure who in your family is a fan of almond and who is not, serving these for breakfast will settle the matter quickly. I made these one Sunday morning and my teenage daughter loved them, as did all her friends, but my seven-year old did not care for them at all.
I've made these gluten-free by using a gluten free pancake mix, but Giada's original recipe called for a conventional buttermilk pancake mix.
Adapted from Weeknights with Giada
Makes about 20 small pancakes
1 1/2 cups Pamela's Products Baking and Pancake Mix (Gluten-free, but does contain nuts)
1 1/4 cup water
1 Tblsp oil
1 Tblsp sugar
1 tsp almond extract
1/2 tsp vanilla extract
1/4 cup almond paste (I use Solo brand which is gluten-free)
1/4 cup cream cheese, at room temperature
Combine the pancake mix, egg, water, oil, sugar and extracts in a medium mixing bowl. Add the cream cheese and almond paste in small pieces. Let the batter sit for five minutes then stir well with a wire whisk. If this not enough to break up the cream cheese and almond paste, use an immersion blender to create a fairly smooth batter.
Using 1/8 cup of batter per pancake, cook on a pancake griddle or electric skillet set to 325 degrees.