Tuesday, February 5, 2013

Almond Pancakes with Blood Orange Syrup and Pistachios

It's National Pancake Day. Who knew? I found this list that shows you all the food days each month of the year. There is practically one for every day of the year. Who knew Peach Melba day existed? Or a Roast Leg Of Lamb day. That seems completely unnecessary. Turns out my birthday is National Brisket Day. Boooooo! I hereby change it to National Chocolate Peanut Butter day.
Anyways back to the subject at hand. Had I known about this fake holiday, I probably wouldn't have made waffles for dinner last night and pancakes for dinner tonight. My husband isn't complaining that's for sure. These moist, fluffy pancakes are gluten free with the help of almond meal and some gluten free flour. Scented with blood orange zest, segments and orange maple syrup, these are a perfect meal to celebrate such a random "national" holiday in the middle of winter.

more fancy pancakes 
Gluten Free Brownie Pancakes
Buckwheat Pancakes with Candied Orange Cream & Blackberry Compote
Granola Pancakes with Cinnamon Butter & Bruleed Bananas
Pumpkin Pancakes with Hazelnut Syrup

Gluten free almond and blood orange pancakes topped with fresh fruit, blood orange syrup and crunchy toasted pistachios.

Almond Pancakes
yields 8 pancakes
1 cup almond milk
2 tbl melted coconut oil or canola, plus more for cooking
2 tbl maple syrup
1 tsp apple cider vinegar
1 1/2 cups gluten free flour, baking blend (baking blends have leaveners already in them)
1/2 cup almond meal
2 tsp baking powder
1/2 tsp salt
zest and segments from 1 blood orange
3 tbl toasted pistachios, roughly chopped

Combine the milk, oil, maple syrup and vinegar and set aside.
Combine the flour, almond meal, baking powder, salt and zest in a bowl. Add the wet ingredients and stir to combine.
Grease a griddle or saute pan with a little oil and ladle 1/4 cups of batter for each pancake. Cook until golden brown and fluffy.
Serve with blood orange syrup, pistachios and orange segments.

Blood Orange Syrup
1/2 cup blood orange juice (from 2 blood oranges)
1/2 cup maple syrup
pinch of sea salt

Combine all of the ingredients in a small pot and bring to a boil. Reduce to a simmer and cook for 5 minutes. Remove from the heat and cool. The syrup will thicken a lot once it is completely cool or skip the cooling and serve warm.

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