Baklava pancakes

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If you ask me what is the strongest memory around food growing up, baking baklava would be one of the top coming in my mind. My grandma is the master of baklava and she was baking for any special occasion in our family, including Christmas, Easter, namedays etc. The flavors of roasted walnuts, cinnamon and orange are very close to my heart and give me joy to remember baking baklava with my grandma. Those baklava pancakes are the ultimate special breakfast for your family.

“Make memories around food, be happy throughout life”


Making baklava is a time consuming process and usually it contains sugar which you will not find in any recipe in this blog. In addition, you know how much I want to create memories around food with our family. Those are the reasons that I decided to experiment and bring to you a recipe with the baklava flavors on the fraction of the time. And here it is! I’m more than excited to serve you “Baklava pancakes”. Shall we start cooking?

What you will need and substitutions

  • Milk. I used almond milk in this recipe as I wanted to keep this dairy-free. You can use any milk that you have on hand, dairy-free or not.
  • Eggs. I like to use pasture-raised organic eggs as I feel that the animals are treated the way that they should on the pastures.
  • Flour and baking powder. In this recipe, I used all purpose flour, if you want you can use half all purpose and half spelt for a healthier version. I would not recomment using only spelt as the taste will be very strong and will over cover the aromas of the spices and orange.
  • Walnuts. The star of the show! Traditionally, the Greek baklava is made only with walnuts. You can use a combination of walnuts, almonds and pistachio if this is what you like. I kept it as close to my roots as possible 🙂 using just walnuts.
  • Honey. I use raw honey as this is the best quality of honey that you can serve to your littles. You can substitute with maple syrup and it will work just fine.
  • For the aroma: cinnamon, clove, nutmeg, orange.

How I served them

As you might have noticed Panos is obsessed with his eco-friendly bamboo Bubba Boo plates. On his panda plate I offered:

  • A big serving of baklava pancakes layered with crushed walnuts and cinnamon and topped with extra walnuts, cinnamon and honey. And yes, it tasted as good as it sounds! We shared this plate as I feel it was too much for him. It was a great little bonding time which both me and Panos enjoyed.
  • Plain Greek yogurt, because hey, we are Greek’s after all!

How to store

  • You can store in the fridge for up to 3 days. I would suggest to reheat a little bit before you serve for a better result.
  • You can store them in the freezer as well for up to 3 months in airtight freezer bags. Make sure that you freeze them flat with parchament paper in between sothey dont stick to each other.
  • When you want to have a quick breakfast or snack, take some out of the freezer and thaw overnight.

Do you like Bubba Boo as much as we do?

Head over to Bubba Boo website and use code PANOSEATS to get 12% discount in the purchase.

Are you a pancake lover?

Baklava pancakes

Recipe by Panos EatsCourse: BreakfastDifficulty: Easy
Servings

10

pancakes
Prep time

5

minutes
Cooking time

15

minutes

Ingredients

  • 1 1/4 cup almond milk

  • 1 1/8 cup all purpose flour

  • 1/4 cup finely chopped walnuts

  • 2 eggs

  • 1 tbsp honey

  • 1 tsp cinnamon

  • 1/4 tsp clove

  • 1/8 tsp nutmeg

  • 1 1/2 tsp baking powder

  • zest of an washed orange

  • Ghee or avocado oil for greasing your pan

  • Toppings: Crushed walnuts, cinnamon, honey

Directions

  • Add the walnuts in a blender and crush them finely. You can do this with a food processor or grinder as well
  • Set the walnuts aside
  • In the blender blend the rest of the ingredients
  • Stir in the crushed walnuts
  • In a greased pan add two-three tablespoons of batter per pancake and cook 2-3 min or until it is ready
  • Flip and cook on the other side
  • Add toppings and serve. Enjoy!

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