Time: 30 min, Prep: 10 min. Cook: 20 min.
Servings: ~ 25-30 pancakes
- 350 g all-purpose flour
- 6 tablespoons of sugar
- a pinch of salt
- 250 ml milk
- ½ teaspoon baking powder
- 80 ml olive oil
- 3 eggs
- 80-100 g sliced almonds
I’ve used a blender to mix all the ingredients and make the batter.
In a bowl, combine the flour, sugar and baking powder.
Beat the eggs, pour in the olive oil and milk and add the mix of dry ingredients. Blend very well until smooth. Finally, add the sliced almonds to the mixture.
Heat a non-stick pan on medium heat. When heated, scoop the batter into the frying pan with a ladle to make individual pancakes. Fry on one side until the top begins to bubble, the outside edge looks dry and the pancake is lightly brown. Then flip over and cook on the other side for another 1-2 minutes, or until brown.
Serve with Nutella, honey, maple syrup or jam. We love the pancakes with Nutella but this time we’ve topped them with strawberry jam.
- You can also add fresh fruits such as blueberries, strawberries or thin slices of banana to your pancakes. Add the fruits on top of the pancake as soon as you place the pancake batter in the pan.