Breakfast on Valentine’s Day should be as delicious as romance and as perfect as love.
My Multigrain Almond Pancakes are made with three different kinds of flours– barley, spelt, and whole-wheat– but you could easily substitute with other flours like oat flour or even a gluten-free baking mix. But here’s what makes them really special: I add to them some almond butter, almond milk, and a few chopped almonds, ingredients that make them tender, nutty, extra-flavorful, and healthy, of course.
Although I meant to focus mainly on (Indian) dinner foods for this series as we countdown to Valentine’s Day, I couldn’t resist the idea of throwing in a hearty– and heart-healthy– breakfast with the added mojo of the very aphrodisiacal almond. Here’s a nut that has been long considered a fertility symbol and is even heart-shaped (kinda). What’s more, it is packed with energizing protein, is certified heart-healthy, and you really don’t need an excuse to eat it, do you? All the wholegrain and multigrain flour in these pancakes is just more goodness for your heart.
I wish I had one of those heart-shaped molds so I could have shaped these pancakes into little hearts (cheesy, but fun!), but I didn’t so I didn’t. I served these with some pure maple syrup and chopped almonds, but you might want to try them with my Apricot-Walnut Syrup for more nutty, fruity goodness.
More romantic goodness coming up soon. Enjoy, all!
***
More vegan pancake recipes:
Vegan Carrot Cake Pancakes, whole wheat, no oil, naturally sweetened
Savory Vegan Pancakes
Savory Black Eyed Peas Sweet Potato Pancakes
Vegan Orange Sweet Potato Wholegrain Pancakes
Wholegrain Tofu Pancakes
***
More recipes featuring almond:
Gluten-Free Berry Almond Flour Cake
Vegan Almond Flour Shortbread Cookies, naturally sweetened and gluten-free (20-minute recipe)
Vegan Carrot Almond Breakfast Pudding, Naturally Sweetened
Vegan Almond Flour Chia Seed Muffins
Pear and Almond Tart
***
Almond Pancakes
Ingredients
- Dry Ingredients:
- 1/2 cup spelt flour
- 1/2 cup barley flour
- 1/2 cup whole-wheat pastry flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- Wet Ingredients:
- 2 tbsp flaxmeal
- 6 tbsp warm water
- 1 1/2 cups almond or other nondairy milk
- 1/4 cup almond butter
- 1/4 cup almonds , crushed or chopped into small pieces
- 1 tsp pure vanilla extract
Instructions
- Mix the dry ingredients in a bowl and set aside.
- In another bowl mix together the wet ingredients.
- Add the well-mixed wet ingredients to the dry. Mix the batter until everything is just moistened. The batter should still be lumpy.
- Heat a griddle until water sprinkled on the surface evaporates rightaway.
- Spray with some vegetable oil. Use a 1/4-cup measure to pour out each pancake.
- Cook until the sides start to dry and bubbles appear on top. Flip over and cook for a minute.
- Stack and serve piping hot with or without some vegan butter and syrup.
Lena Rashmin Raj says
February 7, 2013 atwow…super tempting..that syrup looks amazing 🙂
Vaishali says
February 8, 2013 atThanks, Lena. The syrup came out of a bottle, though, so I can’t take credit for it. 🙂
Manasi says
February 7, 2013 atThat certainly is a very healthy break fast. and I know those molds you mentioned, saw them used for egg omelet somewhere. I am not so sure it will work, I mean the batter / egg can slip out, right?
What is Spelt in Indian cooking terms?
Vaishali says
February 8, 2013 atHi Manasi, Spelt is from the wheat family and I don’t think that we use an exact equivalent in India. Wheat would be a good substitute, or maybe just oat flour which would be perfect here.
As for the mold, I guess the batter’s thick enough and firms up fast enough that it would work. Or one could just use a heart-shaped cookie cutter after making them.
Patent box gal says
February 7, 2013 atThose pancakes look BETTER than love.
Vaishali says
February 8, 2013 at🙂
Cozinhar sem Lactose says
February 7, 2013 atYou got me immediately with the title – and the recipe is wonderful! I will try it soon! 🙂
ANU says
February 7, 2013 atbeautifully done and heatlhy…
“Healthy Recipe Substitution” HRS EVENT Dec 20th to Mar 20th
SYF&HWS – Cook With SPICES” Series
South Indian Cooking
divya says
February 7, 2013 atHmm…yummy yummy….:-)
coconutandberries says
February 7, 2013 atAlmond butter IN the pancakes, that is genius! I haven’t had pancakes in way too long…
Pavani says
February 7, 2013 atwow.. those pancakes are definitely loaded with almond goodness. Love the addition of almond paste.. Will try these soon. I’m thoroughly enjoying ur recipes for Valentines day.
Gita Jaishankar says
February 7, 2013 atHi Vaishali, How are you? It has been a long time since I came to say hi (sorry 🙂 though I have been following your of regularly. we were busy traveling to India and right now we are in CA. Thanks for these romantic pancakes, looks so delicious. I am also planning to make your mushroom briyani this weekend…take care 🙂
Vaishali says
February 8, 2013 atGita, lucky you — I would love a vacation right now. So thrilled you are trying the mushroom biryani and I hope you’ll like it. Good seeing you again. 🙂
Shantee' says
February 8, 2013 atThis looks delicious, Vaishali! I’m going to try to make them!
Mary@ marystestkitchen.com says
February 8, 2013 atMmmm These look really amazing. I want pancakes now!
S says
February 11, 2013 atI couldn’t wait for V day. I made them this morning. Heavenly!! Thank you so much for the recipe.
Vaishali says
February 20, 2013 atS, that’s wonderful. Thanks for the feedback!
Vegan Magic says
February 21, 2013 atThe pancakes look so soft and light, just as they should be:) Back in the day, during my pancake frenzy I’d easily lose track of how much maple syrup I had, nothing else tasted quite as good with pancakes. The almond butter won me over, I look forward to trying the recipe. Thank you so much for sharing it:) Adriana
Cozinhar sem Lactose says
May 26, 2013 atI’ve just done these pancakes and they were awesome. Thank you for sharing!!!
Vaishali Honawar says
June 3, 2013 atCSM, thanks for the feedback! Glad you liked them. 🙂