After last weekend’s crazy cold weather, this weekend’s temperature was surprisingly kinder and significantly warmer.
It still amazes me how the climate is so fickle here in Argentina, and this winter’s roller coaster ups and downs is certainly obvious proof.
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So while the weather is still nice enough for just a light jacket instead of many layers of woolen coats, I’m already frolicking in the idea that this means Spring is soon approaching.
I know I’m jumping the gun when we still have two months of winter left, but the fact that berries have been appearing in fruit stores, and that I see bright green blades of grass peeking out from the otherwise barren soil, gives me so much hope.
Berries of all kinds, make me happy. Whether they’re tart or sweet, red, pink, black or blue, I like them all.
But among the different berries, I have a particular soft spot for strawberries – mostly for their vibrant red tone, sweet juicy taste, and their pretty shape.
I like eating them fresh from the market; their stems and leaves removed and the plump fruit cleanly washed. I like them plain, their juices squirting about in my mouth as I chew on them, my greedy fingers grabbing another even before I’ve even finished the first.
I also like strawberries sliced and sprinkled over with a little shake of sugar, and after an hour of resting, they become a dark, intense maroon, and if you eat them with freshly whipped cream, I promise you it’ll be quite hard to stop.
But I love them best like this – right on top of a large stack of yogurt almond pancakes and drizzled in sweet, golden honey.
There’s nothing that this combination of pancakes, strawberries and honey cannot fix.
It is the definition of bliss; the feeling of vacations around the corner; the picture of happiness.
And here I am, less than a week to go before we fly straight into Rome, and go on an almost two-week-trip that I’ve dreamed ofĀ for the last seven years.
I am happy. Absurdly happy. Anxiously happy. Ridiculously happy.
As happy as pancakes with strawberries and honey can make me.
GRAIN-FREE YOGURT ALMOND PANCAKES (Makes 10 pancakes)
Adapted from: Honey & Figs
Ingredients:
1) 1 1/2 cups of almond meal
2) 1/5 cup of tapioca flour/ arrowroot flour
3) 1/2 teaspoon of baking powder
4) a pinch of salt
5) 1 cup of plain, unsweetened yogurt
6) 1/5 cup of honey
7) 1 tablespoon of coconut oil, melted (or butter, melted)
8) 1/2 cup of milk
9) 1 tablespoon of pure vanilla extract
10) 2 eggs
11) 2 cups of cut fresh fruit (I used strawberries, but you can use bananas, blueberries or any fruit you like)
12) Honey, for drizzling over pancakes
Steps:
1) In a large bowl, whisk dry ingredients together (the almond meal, tapioca flour, baking powder and salt)
2) In a separate bowl, beat the eggs, trying to incorporate as much air as possible (this makes for fluffier pancakes)
3) In another bowl, mix all the wet ingredients together (yogurt, honey, coconut oil, milk, vanilla extract and eggs)
4) Pour the wet ingredients into the dry ingredients and mix well – note that batter will be thick.
5) Heata little coconut oil in a non-stick pan and let it warm up a little
6) Scoop about 100ml (1/2 cup) of batter into the middle of the pan and let it spread out into a circle.
7) Cook on low heat until bubbles start appearing on the top surface and top surface is no longer runny. Flip pancake onto the other side and then cook a while more until bottom is golden brown. Repeat until all batter is used up.
8) Serve pancakes warm, top with fresh fruit, and drizzle with honey.
des says
I would love to make these but have no almond meal nor arrowroot flour-can they be substituted?
felicia | Dish by Dish says
Hi Des!
If you don’t have almond meal, you can grind raw almonds in your food processor or blender (for every 3/4 cup of raw almonds you will get about 1 cup of almond meal). Alternatively, you can use blanched almond flour. As for arrowroot flour, the best substitute would be tapioca starch/flour.
Hope you manage to find the replacements!
K says
Just seeing this now, I know it’s like, a long time ago that you wrote this… but almond meal can always be substituted for another type of nut flour, or even whole wheat flour if you’re not gluten free, and arrowroot can be sub’d for cornstarch if you don’t have that or tapioca! š
felicia | Dish by Dish says
Hi K, thanks so much for the suggestions! Thanks for stopping by! š Hope to see you around again soon!
Joyti says
Oh, we’re having crazy cold weather (for summer anyway) too! And I love strawberries too. All berries really. And yogurt and almonds. These pancakes sound SO good.
felicia | Dish by Dish says
Hey Joyti! Hope the warm weather comes back soon for you, so at least you get to enjoy summer for a bit more! Oh, and totally agree with you, berries and yogurt and almonds are the best. And you have to try these pancakes, at least once. Do it for me š