Fat Almond Pancake

        This is a classic Swedish dish that everyone loves. Is a gluten-free version

and very simple, so everyone can make it. You only have to whip the ingredients

together and throw into the oven. The pancake will rise throughout the baking,

and then fall together a bit once removed from the oven. It has an outer crust and

is quite soft and creamy inside.

         It also can be made for dinner, you just need to replace the strawberries

with a salad. You can make it more savory by adding cheese, spinach or onion.

Or go down the sweet route by adding seeds, shredded apple, and nuts. The

possibilities with this meal are endless.

Fat almond Pancake (Serves 4-6)

-  2 or 1/2 cups / 590 ml milk of your choice

- 5 organic eggs

-  1 cup / 100 g  almond flour

-  2 tbsp. buckwheat flour


-  2 tbsp. maple syrup or runny honey

-  1 tsp baking powder

-  1 pinch sea salt

Serving:

-  A handful fresh raspberries and strawberries

-  Torn or  few fresh mint leaves,

-  1/2 cup / 125 ml yogurt



Preparation:

Preheat the oven to 420°F (220°C). Place an 8×10-inch (20×25 cm) baking dish

inside the oven. Fluff up the eggs in a large bowl until frothy. Add milk,

baking powder, flour, maple syrup and sea salt.  Fluff it until is smooth. Then

place the piece of butter into the warm baking dish in the oven. Next step is to

remove the dish as soon as the butter has melted and pour it into the batter. Until

you pour the batter into the dish you should place back in the oven and bake for

around 30 minutes or until nicely browned and set. When is properly cooked, let

it cool slightly and serve with fresh mint, fresh berries and a dollop of yogurt. For

a fair presentation, you could dust with coconut flour (or powdered sugar).