Yesterday, I had such an awesome start to the morning! – So good, I had to share it with you! My husband, Adam, fixed pancakes made with almond flour instead of all-purpose flour and topped them with the same citrus cranberry compote that we’d fixed at Thanksgiving. (I seriously fell in love with it!) I’m so totally lucky to have a guy like Adam. I love him with all my heart.
Citrus Cranberry Compote
courtesy of Bon Appetit Magazine, November 2011
Makes 1 1/2 cups. Can be made 3 days ahead. Cover and chill. Return to room temperature before serving.
2 cups (8 oz) fresh (or frozen, thawed) cranberries
1 cup pure maple syrup
1/4 cup fresh orange juice
1/2 tsp vanilla extract
Finely grate zest from orange and set aside. Using a sharp paring knife, cut off peel and white pith from orange. Working over a small bowl, cut between membrane to release segments into bowl. Combine zest, cranberries, syrup, juice, and vanilla in a medium saucepan. Cook over medium heat, stirring occasionally until cranberries have burst and sauce has thickened. 5-10 minutes. Chill until cold. Gently stir orange segments into compote. Serve and Enjoy
Almond Flour Pancakes
Serve these with fresh berries for a nice breakfast treat.
1 cup almond flour;
¼ cup water;
1 tbsp honey;
1 tsp vanilla extract;
A pinch of ground cinnamon;
Coconut oil, butter, or ghee for cooking;
A pinch of salt;
Combine the eggs, honey and vanilla extract in a bowl and whisk everything together. Add the almond flour, cinnamon and a pinch of salt and combine well. Heat a large pan over a medium heat, add a bit of oil or butter to coat, and pour some batter, quickly turning the pan around to spread the pancake over the whole pan. Cook until brown on the underside, about 1 minute and then flip and cook for another minute on the other side.