Preparation
Place all the ingredients for the dough in a blender (the liquid ingredients first and the solid ingredients last) and blend to obtain a homogeneous mass.
Heat a non-stick frying pan with a little extra virgin olive oil and, when it's hot, place a small portion of batter in it. Let it cook until small air bubbles begin to form and the surface of the batter in contact with the pan is firm, then turn the pancake over and let it cook on the other side. Repeat the same procedure until the batter is finished.
For the cream, mix the ingredients until smooth.
Serve the pancakes spread with a dollop of almond cream and garnish with berries, to taste.
Tips:
Preferably use an almond paste with no added sugars or fats.
Each of these pancakes has around 115.4 calories, eight less than a traditional pancake, while also providing 6.6 grams of fat (2.4 grams more than usual), 10.5 grams of carbohydrates (7.3 grams less than usual) and 6.1 grams of protein, 3 grams more than the traditional recipe.
