On occasion, I fall from grace and devour a short stack of amazing pancakes from the local cafe. As quickly as they disappear from my plate, the weirdness sets in, reminding me why I prefer almond pancakes.
ALMOND CAKE WITH PINEAPPLE MACERATED BLUEBERRIES AND COCONUT CREAM
2 large eggs
1/3 C. light coconut milk- canned
1 teaspoon vanilla extract
1 1/4 C. fine almond flour
1/2 tsp. baking soda
1/4 tsp cinnamon
1 ea pinch salt
coconut oil for greasing the pan
Additional optional ad-ins:
3/4 C berries
Sift together the dry ingredients and set aside.
Whip the eggs until light and fluffy using an electric mixer. Add in the coconut milk and vanilla, mix until incorporated.
Fold in the wet ingredients.
In a non-stick skillet, add 1/4 of the batter and cook until the sides of the cake begin to bubble. Flip and cook the other side. Repeat until the batter is all cooked.
1 each 14oz coconut milk- refrigerated for 8 hours
2 tsp stevia- granuals
1/2 tsp cinnamon
1 tsp vanilla extract
Place a metal mixing bowl in the refrigerator for 1 hour before mixing.
Open the can of coconut milk and carefully scoop the cream solids off the top into the cold mixing bowl. Reserve the remaining liquid for another use.
Beat the coconut cream with chilled beaters on medium then turn to high until stiff peaks form, about 8 minutes. Add stevia, cinnamon and vanilla, combine. Add more sweeter if desired.
1 lb blueberries
1 C. pineapple juice- fresh if possible
1 tsp lemon juice
1 tsp stevia or preferred sweetener
Blend together 1/4 of the blueberries, pineapple juice, lemon juice and stevia. Pour over the remaining blueberries, and allow to macerate for at minimum 30 minutes, maximum 2 days. Serve with fresh mint or basil.