Is it Friday yet? Here’s a recipe to help you get through the end of this week in style. As you might have noticed, I LOVE pancakes: they are delicious, easy to make, and they are different than the average and boring breakfast or make a great afternoon snack. What’s not to like, right? I love playing around with the ingredients and add some variations to the traditional pancake recipe,  making them interesting from a nutrition point of view or just trying some new flavors. In today’s recipe, I added some apples and almonds. Hope you enjoy it!

Makes 20-25 small pancakes:

• 2 medium sized apples, peeled and grated
• 1 cup (90 to 100gr) almond meal
• 1 cup (125gr) flour
• 1 Tbsp baking powder
• 2 Tsp cinnamon
• (optional) 1 Tsp of Apple pie spices (cloves, nutmeg, ginger…)
• 1 pinch of salt
• 2 eggs
• 1 Tsp vanilla extract
• 1 and ⅔ to ¾ cups (400 to 420ml) almond milk or regular milk (adjust following the desired consistency of the batter)
• Juice of ½ lemon

Pour the lemon juice on the grated apples, slightly mix.

Stir the dry ingredients together in a bowl: almond meal, flour, Baking powder, spices and pinch of salt.  In another bowl, mix the rest of the ingredients except the apples. Adjust the quantity of milk for the desired consistency of the batter. Pour the liquid mix into the dry ingredients, stirring well. Adjust the quantity of milk for the desired consistency of the batter. Add in the grated apples and mix briefly.

Heat a lightly oiled frying pan (medium high heat). Pour the batter in the pan (I usually make 3 pancakes at a time in a regular size frying pan). Flip the pancakes when the edges are dry. Cook a little more until both sides are golden.

Enjoy with chopped almonds, brown sugar, maple syrup, or fresh fruits.