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From the Publisher
Sample Recipe: Lemon-Olive Oil Breakfast Cakes with Berry Syrup
Weekends are made for pancakes! Olive oil–based cakes are a common staple for the Mediterranean baker. The lemon flavor is a light and refreshing new twist on a breakfast favorite
To Make the Pancakes
1. In a large bowl, combine the almond flour, baking powder, and salt and whisk to break up any clumps.
2. Add the 4 tablespoons olive oil, eggs, lemon zest and juice, and almond extract and whisk to combine well.
3. In a large skillet, heat 1 tablespoon of olive oil and spoon about 2 tablespoons of batter for each of 4 pancakes. Cook until bubbles begin to form, 4 to 5 minutes, and flip. Cook another 2 to 3 minutes on second side. Repeat with remaining 1 tablespoon olive oil and batter.
Serves 4 Prep Time: 5 minutes Cook Time: 10 minutes
For the Berry Sauce
-1 cup frozen mixed berries
-1 tablespoon water or lemon juice, plus more if needed
-½ teaspoon vanilla extract
To make the Berry Sauce In a small saucepan, heat the frozen berries, water, and vanilla extract over medium-high for 3 to 4 minutes, until bubbly, adding more water if mixture is too thick. Using the back of a spoon or fork, mash the berries and whisk until smooth.
DAIRY-FREE, GLUTEN-FREE, VEGETARIAN
Per Serving (2 pancakes with ¼ cup berry syrup): Calories 275, Total Fat: 26g, Total Carbs: 8g, Net Carbs: 6g, Fiber: 2g, Protein: 4g, Sodium: 271mg, Macros: Fat: 83%, Carbs: 11%, Protein: 6%
For the pancakes: 1 cup almond flour 1 teaspoon baking powder ¼ teaspoon salt 6 tablespoon extra-virgin olive oil, divided 2 large eggs Zest and juice of 1 lemon ½ teaspoon almond or vanilla extract
Publisher : Rockridge Press (February 18, 2020)
Language : English
Paperback : 212 pages
ISBN-10 : 1641526807
ISBN-13 : 978-1641526807
Item Weight : 1.16 pounds
Dimensions : 7.5 x 0.7 x 9.2 inches