Cherry Blossom Cloud Pancakes

Allergens

Nuts (Almond Flour)

Ingredients

• 3.75 cups almond flour 1 tsp baking soda 1/2 tsp salt 4 large eggs 1 cup coconut milk 6 tbsp maple syrup 1 tsp pure vanilla extract 3 tbsp melted coconut oil 1 cup fresh cherries, pitted and halved 2 tbsp cherry blossom tea leaves

Instructions

1. In a large bowl, whisk together almond flour, baking soda, and salt. Set aside.
2. In another bowl, mix eggs, coconut milk, maple syrup, vanilla extract, and melted coconut oil until well combined.
3. Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
4. In a small pot, brew cherry blossom tea using 1 cup of hot water and allow it to steep for 5 minutes. Strain the tea and add the tea leaves to the pancake batter. Gently fold in the cherries.
5. Heat a non stick skillet over medium heat. Pour 1/4 cup of batter per pancake onto the skillet and cook until bubbles appear on the surface and the edges are golden brown, about 2 3 minutes. Flip and cook for another 2 minutes or until golden brown. Repeat with the remaining batter.

Chef’s Insight

The tender texture of these pancakes is reminiscent of delicate cherry blossom petals.

Notes

The use of cherry blossom tea leaves in the batter adds a subtle floral touch reminiscent of Japanese cherry blossoms.