These are my absolute favorite gourmet pancakes. They are not very sweet, so you can really enjoy them with maple syrup (feel free to add more sugar to the recipe if you like sweet pancakes).
Makes 16 pancakes.
3 1/2 ounces almond paste
2 1/2 cups nondairy milk
1 cup soy sour cream
2 tablespoons nondairy butter, softened
1 teaspoon almond extract
1 teaspoon apple cider vinegar
3 cups flour
1/4 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 cup poppy seeds
Maple syrup and sliced toasted almonds, for garnish
Mix the almond paste with the milk, making sure to loosen up the paste.
Add the sour cream, butter, almond extract and vinegar and mix until lumps are minimal.
Combine the dry ingredients in a separate bowl.
Combine the wet and dry ingredients and stir until just integrated with minimal lumps.
Cook as you would normally cook pancakes.
Serve with maple syrup and sliced almonds, and vegan butter if desired. Enjoy!