Earl Grey Almond Flour Pancakes pressed with Violas and Marigold

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What a curious time of year - yesterday marked the beginning of the spring equinox and today Mercury went into retrograde. Meaning that Mercury, the planet of communication appears to be moving backwards as it passes the Earth in its' orbit; although, in reality, it is not. Part of me doesn't know how I should feel. Uplifted and enlightened that we are that much closer to summer or wanting to regress and lay low until the dust settles. 

Despite these events and the rainy weather we're experiencing in Vancouver; which would normally have me feeling quite reclusive - I'm feeling inspired to bring to fruition some ideas I've been sitting on lately. These Earl Grey Pancakes pressed with edible Violas and Marigolds are my romanticised perspective of the blooming flowers amidst these first rainy spring days.

Paleo, gluten free, dairy free, low fodmap and the potential to be low-carb - there is no guilt with these bad boys! Not like treating yourself to pancakes should bring on any sense of guilt anyway. You do what you want, you deserve it.

 
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Recipe

Makes: 10-12 pancakes
Total Time: 20 minutes

 

You’ll Need:

  • Non-stick frying pan
  • Medium mixing bowl
  • Whisk

 

Ingredients:

  • 2 large eggs
  • 1.5 cups almond flour
  • 1/4 cup dairy-free milk (I used a homemade unsweetened hemp milk)
  • 1 tsp aluminium free baking powder
  • 1/2 tbsp arrowroot starch
  • 1 tbsp organic loose leaf earl grey tea
  • 1 tsp vanilla extract
  • 1 tsp true cinnamon
  • 1 tbsp maple syrup (omit for low-carbohydrate option)
  • 1 tbsp coconut oil
  • Edible flowers (ex. violas, marigold, pansies, cornflowers, rose petals, nasturtiums)

 

Method:

  1. Whisk together eggs, milk and vanilla.
  2. Slowly stir in almond flour, baking powder and arrowroot starch.
  3. Add in loose leaf earl grey, cinnamon and optional maple syrup. Mix until fully combined.
  4. Melt coconut oil in a skillet over medium heat.
  5. Pour batter into skillet making small 2.5-3 inch pancakes.
  6. Cover for 30 seconds, remove lid and flip.
  7. Using a spatula press edible flowers into pancakes.
  8. Drizzle with a little Canadian maple syrup and enjoy!
 
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