Christmas is around the corner, and what is one of the most christmas-like spices, if not saffron!
I’ve had the honor to try out a new saffron product from the UK (not out on the market yet) and since I do not eat grains, sugar and very little dairy, I had to fins something else to make. I wanted some pancakes for brunch, and so I came up with a new pancake recipe and just added the saffron. Yum!
For 1-2 people (makes 4 pancakes):
- 100 ml almond flour
- 1 tbsp coconut oil
- 1 tbsp psyllium husk
- 2 egg
- 50 ml coconutcream
- 1 tbsp saffron (or 0.5 g, which is one sachet)
- butter, ghee or coconut oil for the frying part
Mix everything thoroughly to avoid lumps in the batter.
Melt some butter, ghee or coconutoil on medium heat in a pan. Fry the pancakes slowly (still on low-medium heat) until golden.
Serve with some whipped coocnut cream (or dairy cream if you eat that) and some lingonberries.