Almond Croissant Pancakes

Ingredients

• 240 g self-raising flour 
• 4 tablespoons granulated sugar 
• 4 teaspoons baking powder 
• ½ teaspoon salt 
• 420 ml plant milk (e.g. oat milk) 
• 1 tablespoon apple cider vinegar 
• 2 teaspoons vanilla extract 
• ½ teaspoon almond extract 

For the frangipane filling 

• 95 g ground almonds  
• 2 tablespoons sugar 
• 1 tablespoon plant milk 
• 1 tablespoon softened dairy-free butter 
• ½ teaspoon almond extract 

To serve  

• flaked almonds 
• icing sugar 
• maple syrup  

Method

To make the buttermilk, mix the oat milk with the apple cider vinegar and set aside for a few minutes. Stir in the vanilla extract and almond extract.  

In a medium bowl, combine the self-raising flour with the sugar, baking powder and salt.   

Pour the buttermilk mixture into the dry ingredients to form a batter, and gently mix until just combined. Be careful not to over mix.  

To make the frangipane, mix the ground almonds, plant milk, dairy-free butter and almond extract a small bowl until smooth and spreadable.  

Lightly grease a non-stick pan and warm it up to a medium low heat. Add spoonfuls of batter into the pan and cook until bubbles appear on the surface. Flip and cook on both sides until golden. Repeat with the remaining batter.  

Stack the pancakes high and spread on spoonfuls of the frangipane between each layer. Finish the stack with flaked almonds, icing sugar and maple syrup. When cut into, all those soft almond croissant style layers will be visible through the middle.