Yay, let’s make these golden, almond-scented pancakes! Below is a clear, stepwise recipe with ingredients tied to each step so it’s easy to follow.
Makes: about 6 medium pancakes (2 servings)
Prep: 8–10 minutes
Cook: 8–12 minutes
Ingredients (total) of Royal Almond Essence Pancakes
- Ixkacoa Almond Royale Essence — 3 tbsp (plus extra to drizzle)
- Whole wheat flour or oat flour — ¾ cup
- Milk or almond milk — ½ cup (adjust for consistency)
- Banana (very ripe, mashed) — 1 small
- Baking powder — 1 tsp
- Honey or jaggery syrup — 1 tsp (optional, for extra sweetness)
- Vanilla extract — ¼ tsp
- Chopped almonds & dates — 2 tbsp (for batter/topping)
- Ghee or butter — for greasing the pan
- Optional garnish: banana slices, extra chopped nuts, drizzle of Almond Royale Essence
Step-by-Step
1) Prep your ingredients (1–2 min)
- Mash the banana in a small bowl until mostly smooth.
- Measure out flour, milk, Almond Royale Essence, baking powder, and mix-ins.
2) Make the wet mix (1–2 min)
- In a medium bowl combine:
- Mashed banana (1 small)
- Ixkacoa Almond Royale Essence (3 tbsp)
- Milk or almond milk (½ cup)
- Honey or jaggery syrup (1 tsp) — if using
- Vanilla extract (¼ tsp)
- Whisk gently until uniform. The mixture should be slightly runny.
3) Add dry ingredients (30–60 sec)
- Add ¾ cup whole wheat or oat flour and 1 tsp baking powder to the wet mix.
- Fold gently — don’t overmix. You want a smooth, pourable batter (thick pancake-batter consistency). If it’s too thick, add a tablespoon of milk at a time; if too thin, add a spoonful of flour.
4) Stir in nuts & dates (10–20 sec)
- Fold in 2 tbsp chopped almonds & dates leaving some for topping.
5) Heat the pan (1–2 min)
- Place a non-stick pan or skillet on low–medium heat.
- Add a small knob of ghee or butter and spread to coat the surface. Keep flame low for even cooking and golden color.
6) Cook pancakes (8–12 min total)
- Spoon or ladle about 2–3 tbsp batter per pancake into the pan (or use a ¼-cup measure for uniform size).
- Cook on low flame until small bubbles form on top and edges look set (~1.5–2.5 min).
- Flip gently and cook the other side until golden brown (~1–2 min).
- Repeat, greasing the pan lightly between batches.
7) Plate & finish (30–60 sec)
- Stack pancakes on a plate. Drizzle a little Ixkacoa Almond Royale Essence over the stack.
- Sprinkle extra chopped almonds & dates and add banana slices for decoration. Serve hot.
Tips & Variations
- For fluffier pancakes: let the batter rest 5 minutes before cooking.
- Make them vegan: use plant-based milk and coconut oil instead of ghee; replace honey with maple syrup.
- Add spice: a pinch of cinnamon or cardamom pairs beautifully with almond essence.
- Storage: cooled pancakes keep in the fridge for 2 days, reheat on a pan or toaster.
Find out more online: www.ixkacoa.com
