I adapted this recipe from Sue Lau's scrumptious Blueberry Pancake recipe (#42041), which was our favorite until we started the sugar-free, no-grains phase of our new whole-foods diet. I modified it to avoid grains and sugar (it probably bears little resemblance, but it helped get me started.) I think these would be great with blueberries; we're trying that next. Try fruit-juice-sweetened jam or unsweetened cinnamon applesauce on top. I think the almonds are pleasantly sweet on their own; they're pretty good just with butter, too.
Rich-tasting, fast, and ridiculously easy. I don't remember where I got this recipe originally; there are a couple of similar ones here on the site, but I think the addition of spices and milk in this version makes for a more complex, moister cake. This is a great last-minute dessert; it goes together quickly and can bake in 25 minutes while you're eating dinner. Best served warm with a dollop of ice cream.
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