Recipe: Amaretto & Raspberry Pancakes

Amaretto and raspberry pancake recipe - pancake day

Our wonderful brand Ambassador Nourishing Amelia has created a delicious Amaretto and Raspberry Pancake recipe for us to celebrate the wonder that is Pancake Day! Using our very own Amaretto Infused Instant Coffee, Amelia has combined two of our favourite things: coffee and pancakes, to make your Shrove Tuesday that little bit more exciting.

These pancakes are entirely gluten, dairy, egg and refined sugar-free but don’t worry folks, they’re still (chia) jam-packed with flavour! They’re super light and fluffy and will feel like you’re indulging in something far naughtier.

Amaretto & Raspberry pancake recipe

INGREDIENTS

(Makes 5-6 mini pancakes)

PANCAKES

100g buckwheat flour
2 tsp We Are Little’s Amaretto Infused Coffee
1 tbsp chia seeds mixed with 2 tbsp water
1 ripe banana
180ml almond milk
1 tbsp maple syrup
1 tsp coconut oil (for cooking)

RASPBERRY CHIA JAM

200g raspberries
tbsp chia seeds
2 tbsp maple syrup
1 tbsp lemon juice

TOPPINGS

Small handful flaked almonds
Handful fresh raspberries

Amaretto & Raspberry pancake recipe

METHOD

We’re going to kick this recipe off by making the raspberry chia jam first. Add the raspberries, maple syrup and lemon to a saucepan and place on a low heat for five minutes. When the raspberries start oozing, you’re good to go! Remove them from the heat and give them a good mash with a potato masher. Stir in the chia seeds, place over the heat again and cook for a further 8-10 mins and then allow to cool down whilst you make the yummy pancake part. Mix together the chia seeds and water and give them 5 minutes to sit and thicken up.

Next, dissolve the Amaretto coffee granules in 50ml of water and add this plus the rest of the pancake ingredients into the blender. Whizz up until it’s thick and creamy!

After you’ve set this aside, add the coconut oil to the frying pan and place over a medium heat. Pour a ladle full of pancake mixture into the middle of the pan and cook on each side of the pancake for 2-3 minutes. Do this until you’ve used up all your tasty mixture.

Finally, serve up your pancakes with the fresh raspberry jam and top with almonds and raspberries. Don’t forget to eat this up whilst sipping a warm cuppa joe too!

Enjoy, folks. Be sure to share your creations and tag us (@wearelittles) and Nourishing Amelia (@nourishingamelia) in your posts! #LivenUpYourCup

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