‘ Fluffy mini pancakes with turmeric, ginger & vanilla’
Seabuck thorn blooms in early fall, and we are lucky to be able to pick some from my brothers and his wife’s backyard to freeze over winter. The little pungent pearls are gods gift to earth, as they are packed with vitamins and are considered a super food of the north. This morning, before changing the flowers to autumn style, we decided to have turmeric pancakes on the balcony to solute to the changing season. It feels like such a shame to change all the flowers to a more winter style because they are still in perfect condition. However it’s good to do this in advance, in case of drastic weather changes. These mini pancakes are light and fluffy, with a hint of vanilla, ginger and turmeric making it a delicious autumn breakfast. We topped the pancakes with lots of berries and a bit of honey for some extra sweetness. You can officially say fall is here as the fresh summer flavours, like dill and mint are slowing turning into earthy cosier spices. When I pull out the turmeric from the spice cabinet, it means cosy knit candle season is here.
Fluffy autumn pancakes
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- pinch of salt/pepper
- ½ teaspoon vanilla extract
- 1 teaspoon baking powder
- about 1½ cups almond flour (sieved)
- 1 large egg
- 1 tablespoon melted butter
- about ½-1 cup oat milk
In a bowl, mix together all the dry ingredients, including the spices. Then add the egg and melted butter. Slowly pour in the milk so the consistency is left quite thick. Leave to rest to the side for about 20minutes. If you feel the consistency is too thick or thin after resting, add in a splash of milk or more flour.
Scoop some batter with a tablespoon onto a non-stick pan. Turn the pancake over when the side starts to bubble and cook the same on the other side.
Garnish with sea buckthorn, blueberries and runny honey.