Spring is if full force in Victoria, and with spring come changes. At least this is what has been happening to me, which is why I have not posted anything new in several weeks and have been a touch slow with email replies, etc. It has been an eventful month. I completed the ISAK certification course, which is the highest standard in body composition assessment, followed by an end to a long relationship and then planning a move to another city. Other than the ISAK course, everything was unexpected and things gained a lot of momentum, fast. It was interesting how things turned out, one 'coincidence' leading to another. I'll be moving to Vancouver on May 1st, and you can read about it on PT Performance Training.
Given the circumstances, I did not create any new recipes or taken any pictures since early March, until yesterday, when I decided to make some pancakes. Made with brewed tea! I have been loving David's Tea recently. So many awesome flavors, great service in every store I have been too and great quality tea. I have created a few smoothie recipes using brewed tea (One of them will be posted on Thursday) and yesterday I decided to try adding tea to my pancakes. It worked beautifully!
Note: I am not affiliated with David's Tea, although if they happen to be reading, I would LOVE to create some recipes for them using their teas!!
The trick to light, thick GF pancakes seems to be making the batter a bit thicker than you normally would. Separating the egg helps too, and you do not even need to beat the egg white too much for it to make a difference, making it easy and straight forward.
You also need a good, non stick skillet, make sure you are cooking them over low heat and make them small. Patience is key, something I do not always have enough of. Be patient with your GF pancakes, OK? It helps :)
The tea I used is coffee pu'eth. Tea and coffee beans together? With caramel and chocolate? Just brilliant.
Raspberry Coffee Pu'erh Tea Pancakes
- 1 cup almond flour
- 1/2 tsp baking soda
- Pinch salt
- 2 eggs, beaten
- 3 tbsp brewed coffee pu'erh tea
- 1 tbsp coconut sugar
- handful of fresh raspberries
- Coconut oil or (grass fed) butter
- Brew a cup of coffee pu'erh tea according to package instructions
- In a bowl, mix almond flour, baking soda and salt
- In a separate bowl, mix eggs, coconut sugar and 3 tbsp of the brewed tea
- Add wet ingredients to dry and mix until combined
- Let sit for a few minutes while you heat a skillet over medium heat
- Fold in raspberries
- Add oil/butter and cook the pancakes (see notes above)
- Serve with more raspberries on top and a bit of maple syrup
And here are some more pretty cherry blossoms, to brighten your day!