ALMOND FLOUR PANCAKES - foodyeats
ALMOND FLOUR PANCAKES 

INGREDIENTS
  • Wet Ingredients
  • 2 large eggs
  • ⅓ cup light coconut milk 
  • (in the can)
  • 1 teaspoon vanilla extract
  • Dry Ingredients
  • 1 ¼ cup fine almond flour
  • ¼ teaspoon baking soda
  • Pinch of salt
  • Butter, olive oil or coconut oil, for the pan( you choose the amount) less oil for fluffy and more for crispy on the edges 
  • Optional 
  • ¾ cup blueberries, fresh or frozen
  • ¼ cup mini dairy free chocolate chips
I like mine plain, my family likes berries and chips😩
INSTRUCTIONS
  1. In large bowl, mix together the eggs, light coconut milk, and vanilla together until smooth and well combined. Add in almond flour, baking soda and a pinch of salt; stir with spoon until well combined. Don't over mix!
  2. Lightly coat a large nonstick skillet with butter, olive oil or coconut oil and place over medium low heat. Drop about 1/4 cup of batter onto the skillet. It's important to cook until bubbles appear on top and the edges are well cooked. Flip cakes and cook until golden brown on underside, 2 minutes. If you find that the pancakes are browning too quickly then you need to lower your heat a bit. I usually start on medium low, then decrease to low later so that my pancakes don't burn. Wipe skillet clean and repeat with more butter/oil and remaining batter. Makes 3 servings, 2 pancakes each (6 pancakes total).

Sent from my iPhone

ALMOND FLOUR PANCAKES

ALMOND FLOUR PANCAKES 

INGREDIENTS
  • Wet Ingredients
  • 2 large eggs
  • ⅓ cup light coconut milk 
  • (in the can)
  • 1 teaspoon vanilla extract
  • Dry Ingredients
  • 1 ¼ cup fine almond flour
  • ¼ teaspoon baking soda
  • Pinch of salt
  • Butter, olive oil or coconut oil, for the pan( you choose the amount) less oil for fluffy and more for crispy on the edges 
  • Optional 
  • ¾ cup blueberries, fresh or frozen
  • ¼ cup mini dairy free chocolate chips
I like mine plain, my family likes berries and chips😩
INSTRUCTIONS
  1. In large bowl, mix together the eggs, light coconut milk, and vanilla together until smooth and well combined. Add in almond flour, baking soda and a pinch of salt; stir with spoon until well combined. Don't over mix!
  2. Lightly coat a large nonstick skillet with butter, olive oil or coconut oil and place over medium low heat. Drop about 1/4 cup of batter onto the skillet. It's important to cook until bubbles appear on top and the edges are well cooked. Flip cakes and cook until golden brown on underside, 2 minutes. If you find that the pancakes are browning too quickly then you need to lower your heat a bit. I usually start on medium low, then decrease to low later so that my pancakes don't burn. Wipe skillet clean and repeat with more butter/oil and remaining batter. Makes 3 servings, 2 pancakes each (6 pancakes total).

Sent from my iPhone

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