Pancakes are my favourite breakfast food.

I have pancakes for breakfast for my birthday every year. I had pancakes for breakfast the morning of my wedding, with sparkling rosè.

I mean it was my wedding if there is ever a day to drink wine with breakfast your wedding day is it.

Orange & Almond Pancakes |

These are my new favourite!!!

Eating these pancakes is like eating soft delicately flavoured clouds.

Orange & Almond Pancakes |

The pancakes are so light and fluffy.

The orange syrup is vibrant and citrusy.

And the vanilla bean whipped cream is just perfect.

Orange & Almond Pancakes |

The pancakes themselves don’t have any sugar in them, and they really don’t need it, once you add the syrup they are sweet without being tooo sweet.

These are so quick to make, in about half an hour you can make everything and have breakfast on the table.

Orange & Almond Pancakes |

More time to enjoy the most delicious pancakes!!!!

Orange & Almond Pancakes

Serves: 4


2 cups Almond Meal

2 cups Self Raising Flour

Pinch of salt

4 eggs, separated

3 cups milk

1 teaspoon almond essence

Orange Syrup

1 cup sugar

1/2 cup water

3/4 cup freshly squeezed orange juice

1 tablespoon corn flour

2 tablespoons butter

Whipped Cream

1 cup thickened cream

1/2 tablespoon vanilla bean paste


Firstly make the syrup, place the sugar and water in a small saucepan and bring to a boil. Whisk together the orange juice and corn flour, then whisk into the sugar syrup. Simmer gently until thickened, 8-10 minutes, stirring occasionally. Once thickened, remove from heat and add the butter, stir until melted. Keep warm.

In a medium bowl place the cream and vanilla bean paste, whip until you reach soft peaks. Place the bowl in the fridge until needed.

Place egg whites in a medium bowl, and whip until firm peaks. Set aside. In a large bowl place the almond meal, flour and salt, mix well. Add the egg yolks, milk and almond essence. Whisk until smooth. Using the whisk gently fold the egg whites into the batter.

Place a frypan over medium heat. Ladle in pancake mix, cook 2 minutes on one side, then flip and cook a further minute. Repeat until all batter is cooked.

Divide pancakes between plates, pour over syrup and top with whipped cream.


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