Almond Croissant Pancakes

Ingredients

• 0.75 cup almond flour (90g)
• 7 tbsp powdered sugar (54g)
• 3 tsp water (up to 4 tsp)
• 0.5 tsp almond extract
• 1.25 cup all-purpose flour (150g)
• 2 tbsp granulated sugar (25g)
• 0.75 tsp baking powder
• 0.75 tsp baking soda
• 0.25 tsp kosher salt
• 1.25 cup whole milk (room temperature; 283g; or 1/2 cup heavy cream + 3/4 cup water)
• 2 tbsp unsalted butter (melted and cooled slightly; 28g)
• 1 large egg (50g)
• 1 tbsp apple cider vinegar (white, champagne or any light vinegar also works)
• 3 tbsp powdered sugar (optional for glaze)
• 2 tsp milk or water (optional for glaze; up to 3 tsp)
• 0.333 cup sliced almonds (for topping)
• powdered sugar and maple syrup (for serving)

Steps

1. 1

   In a small bowl, combine 3/4 cup almond flour, 7 tbsp powdered sugar, 3-4 tsp water and 1/2 tsp almond extract.

2. 2

   Use a spatula to combine the mixture until smooth. Divide into 8 balls and flatten into small discs about 2" wide using your palms.

3. 3

   Place the almond discs on a parchment-lined plate and freeze while you make the pancake batter.

4. 4

   In a large mixing bowl, whisk together 1 1/4 cup all-purpose flour, 2 tbsp granulated sugar, 3/4 tsp baking powder, 3/4 tsp baking soda and 1/4 tsp kosher salt. Set aside.

5. 5

   In a separate bowl, combine 1 1/4 cup whole milk (at room temperature) and 2 tbsp melted and slightly cooled unsalted butter.

6. 6

   Whisk in 1 large egg and 1 tbsp apple cider vinegar into the milk mixture.

7. 7

   Pour the milk mixture into the dry ingredients and stir until just combined; it is important to leave some lumps at this stage for fluffy pancakes.

8. 8

   Heat a nonstick pan over medium heat and lightly grease it with oil or ghee.

9. 9

   Use a quarter cup to pour the batter onto the preheated pan and place a disc of chilled almond paste on top of the batter.

10. 10

    Add a little dollop of batter on top of the almond paste, just enough to cover it. You can cook as many pancakes as will fit in your pan at a time, spaced about an inch apart.

11. 11

    Cook until bubbles start to appear on the exposed edges of the pancake, about 1-2 minutes (note that bubbles won't appear in the center where the almond paste is) and the bottom is golden.

12. 12

    Flip the pancake and cook for an additional 1-2 minutes or until golden brown on both sides. Turn heat down to medium low or off for a few seconds if the pan starts smoking.

13. 13

    To make the optional glaze, whisk together 3 tbsp powdered sugar and 2-3 tsp milk or water in a small bowl.

14. 14

    Top the warm pancakes with a thin layer of glaze, then sprinkle with sliced almonds and garnish with powdered sugar.

15. 15

    Serve with maple syrup as desired.

Notes

If you have extra batter but run out of almond paste, you can cook the remaining batter as regular pancakes. For best results, ensure wet ingredients are at room temperature to help emulsify the batter. Serving suggestion: serve with fresh fruit or a drizzle of almond butter to balance the sweetness.

Nutrition per serving

• breakfast
• brunch
• pancakes
• almond
• croissant-inspired
• sweet
• vegetarian