Almond Pancakes with Honey Cream and Raspberries

It's been an interesting week. Assignments I think will be a breeze take all damn day, trips to the grocery store are punctuated by driving half-way there and realizing I forgot my wallet - oh, and my computer died a horrible and painful death.

At least I'm assuming it was horrible and painful, empirically I don't know, but it sure looked like it. There I was minding my own business, playing some super-fun video games in a rare moment of free time and ker-ploop - there goes my computer. Pretty blocks of color and flashing oddness of screens occurred.

I hope it gets fixed.

I like my computer.

Because until it's fixed or we get a new one I'm stuck using our old crazy laptop from like, forEVAR ago. You know, when dinosaurs roamed the earth and all that. (Or the early 2000s....something like that.)

This laptop has all sorts of quirks - even aside from the gigantic skull and crossbones emblazoned across the top (which I found out while Mr. TA was away in the sandbox attracts lots of men in coffee shops, apparently it makes you look like some hawt haxx0r chick). It does fun things like attach random l's each time you type a k. I say random because sometimes it's one, sometimes none, sometimes five. Which wouldn't be too annoying, except that a majority of my passwords have a 'k' in them.

Oh yeah. And you know how they block it out with a series of dots when you're entering your password? It makes logging into everything a real pain in the ass.

Wanna see how it works?

"The kllitten lickled the kitchen floor while attackllling a klite string."

Fun, huh?

Enough of my technological woe. On to the food!

Tonight I made some pancakes (pancakles, to be exact), except because I can't stand traditional pancakes (too soggy and boring) I used almond meal instead.

Was it delicious?

You bet yer ass it was.

(Except don't really bet your ass, you never know who might win it. And that could make for awkward bathroom time later in life...you know what I mean?)

The pancakes are nearly entirely comprised of almond meal, with just a half cup of whole wheat flour to bind them together. Topped with honey sweetened whipped cream, fresh raspberries, and a sprinkling of fresh mint they were a touch of spring in a very dreary week of rain and gray skies.

Mr. TA added some pure maple syrup to his, but that's just because he wants to make friends with Diabetes.

You do what you want.



Almond Pancakes with Honey Cream and Raspberries

Makes 7 medium sized pancakes.

1 2/3 cup almond meal/flour (I used Bob's Red Mill.)
1/2 cup whole wheat flour
1 teaspoon baking powder
1 1/8 cup milk (I used skim.)
1 egg
2 tablespoons sugar
2 tablespoons melted unsalted butter.
pinch salt

1/2 cup heavy cream
1 tablespoon honey

fresh raspberries
fresh mint, chopped fine

In a large pitcher combine first 8 ingredients, use an immersion blender to mix. Let sit for 5 minutes to thicken a bit. Meanwhile, heat a skillet over medium heat and whip honey and whipped cream together until stiff peaks form. Refrigerate until needed. Using butter or oil to grease the skillet cook pancakes one at a time over medium-low heat until batter is gone - keeping finished cakes in the oven on warm. Top pancakes with a generous dollop of honey cream, fresh raspberries, and a sprinkle of chopped mint.