This Breakfast Almond Cake is super delicious, healthy, nutritious, flavorful and satisfying! The recipe is basically my pancakes’ recipe and instead of cooking it in a pan, it is cooked in an ovenproof deep dish. This dish is super easy, fast and fun to make. It only takes 10 minutes to cook in the oven and it will not be dry. The Icadelicias Almond Spread adds moisture, healthy fats and protein to the cake.
For serving, I splashed a little bit of almond milk and topped it with a homemade granola and a banana.
yield: 1 person
1/2cup whole wheat flour
1/4tsp baking powder
a pinch of sea salt
1tsp black strap molasses
water for mixing
1T Icadelicias Almond Spread
1- Preheat the oven at 200°C.
2- In the ovenproof dish mix all of the ingredients with the water until pancake consistency.
3- Right in the center add the tablespoon of Icadelicias Almond Spread and cover it with the batter around.
4- Put in the oven and let cook for about 10 minutes.
5- After it is done, let it cool for a while so you don’t burn.
5- Add the splash of almond milk, the granola and slices of banana. Enjoy!