Pancakes With Cardamom Crème Anglaise and Raspberry Chia Jam

Pancakes With Cardamom Crème Anglaise and Raspberry Chia Jam

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18 Pancakes, Serves 6
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Prep Time

20 Minutes
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Cook Time

50 Minutes

These heavenly grain-free pancakes will obscure any memory you might have of the refined-flour, sugar-laden ones from your childhood. Cardamom crème anglaise gives the pancakes creaminess without the dairy and the raspberry chia jam lends a bright and tangy goodness without refined sugars. Coconut flour contributes fiber, so not only are these pancakes extremely tasty, they are satisfying as well. Eggs are a good source of protein, B vitamins, and choline.

 

Ingredients

Raspberry Chia Jam

  • 1 ½ cups raspberries, fresh or frozen
  • 1 tablespoon monk-fruit maple syrup or 1 tablespoon of granulated monk-fruit sweetener
  • 1 tablespoon chia seeds
  • ½ cup filtered water

Crème Anglaise 

  • 4 cardamom pods 
  • 1 cup unsweetened coconut cream from 1 13.5 oz can
  • 3 tablespoons granulated monk-fruit sweetener for baking 
  • 1 teaspoon vanilla extract or 1 2-inch piece vanilla bean, split
  • ⅛ teaspoon ground turmeric 

Pancakes 

  • 6 large pasture-raised eggs
  • 1 ½ cups light unsweetened coconut milk from 1 13.5 oz can 
  • 1 tablespoon vanilla extract
  • ¾ cup cassava flour
  • ¾ teaspoon baking powder
  • ¼ cup + 2 tablespoons coconut flour
  • ⅛ teaspoon sea salt
  • 2 teaspoons coconut oil (for cooking the pancakes)

Preparation

  1. Raspberry Chia Jam: Place all of the ingredients in a small saucepan on medium heat, stirring constantly. Once it reaches a boil, turn the heat to low and cover with a lid. Continue to cook while preparing the crème anglaise and pancakes. Jam should be ready when you are done with the pancakes.

  2. Cardamom Crème Anglaise: In another small saucepan, add the cardamom pods and toast for 2 minutes on medium heat stirring occasionally. Remove from heat and let the saucepan cool. Once cooled, add all of the ingredients and turn the heat to medium-low. Continuously stir to avoid burning. As the mixture heats up, it will start to thicken. Turn heat to low and continue to stir and do not allow the mixture to burn. crème anglaise should be ready after 20 minutes. Remove from heat.

  3. Strain the crème anglaise through a fine mesh strainer. Discard the vanilla bean pods and cardamom.

  4. Pancakes: In a large bowl, whisk together the eggs, coconut milk, and vanilla until combined. Mix in the cassava flour, coconut flour, and baking powder, along with the sea salt. Let the mixture rest for 5 minutes. 

  5. Heat coconut oil in a large non-stick pan over medium-low heat. When the pan is hot, add some of the coconut oil and two portions of batter ( ¼ cup each) to the pan. After 2 minutes, use a spatula to turn the pancakes and continue cooking on the other side for about 2 minutes. Transfer pancakes to a plate, covering to keep warm, while repeating this process with the remaining batter. 

  6. To serve, top pancakes with crème anglaise and raspberry chia jam.

Raspberry Chia Jam: Place all of the ingredients in a small saucepan on medium heat, stirring constantly. Once it reaches a boil, turn the heat to low and cover with a lid. Continue to cook while preparing the crème anglaise and pancakes. Jam should be ready when you are done with the pancakes.

Cardamom Crème Anglaise: In another small saucepan, add the cardamom pods and toast for 2 minutes on medium heat stirring occasionally.

Remove from heat and let the saucepan cool.

Once cooled, add all of the ingredients and turn the heat to medium-low. Continuously stir to avoid burning. As the mixture heats up, it will start to thicken. Turn heat to low and continue to stir and do not allow the mixture to burn. crème anglaise should be ready after 20 minutes. Remove from heat.

Strain the crème anglaise through a fine mesh strainer. Discard the vanilla bean pods and cardamom.

Pancakes: In a large bowl, whisk together the eggs, coconut milk, and vanilla until combined. 

Mix in the cassava flour, coconut flour, and baking powder, along with the sea salt. Let the mixture rest for 5 minutes. 

Heat coconut oil in a large non-stick pan over medium-low heat. When the pan is hot, add some of the coconut oil and two portions of batter ( ¼ cup each) to the pan. After 2 minutes, use a spatula to turn the pancakes and continue cooking on the other side for about 2 minutes. Transfer pancakes to a plate, covering to keep warm, while repeating this process with the remaining batter. 

To serve, top pancakes with crème anglaise and raspberry chia jam.

*Best when Fresh 

Nutritional analysis (per serving): calories 323, total fat 12,7g, saturated fat 7.7g, cholesterol 185mg, fiber 6.6g, protein 7.8g, carbohydrate 25g, sodium 200.5mg, sugars 3.6g

 

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