Almond flour pancakes
- Number of Servings: 5
Ingredients
7 serving Bob's Red Mill Almond Flour - per 1/4 Cup 1 tsp Baking Powder 2 large Egg, fresh, whole, raw 1 tsp Vanilla Extract 6 oz Almond Breeze Almond Milk, Unsweetened Vanilla 0.25 tsp Salt
In a mixing bowl, whisk the eggs then add the almond milk and vanilla extract and mix.
Add the almond flour, salt and baking powder And mix until smooth.
Heat a large skillet just above medium heat and add just enough oil to lightly coat the pan.
Measure out a scant ¼ cup of batter and pour into the skillet.
Cook until the sides of the pancakes firm up and a bubble or two escapes from the top, about 3 to 4 of minutes.
Carefully flip the pancakes (these are a little more fragile than wheat flour pancakes), cook an additional 45 seconds to 1 minute then repeat with remaining batter.
Serving Size: makes 9 pancakes, I said 2 pancakes a serving though.
Number of Servings: 5
Recipe submitted by SparkPeople user JENN53888.
Add the almond flour, salt and baking powder And mix until smooth.
Heat a large skillet just above medium heat and add just enough oil to lightly coat the pan.
Measure out a scant ¼ cup of batter and pour into the skillet.
Cook until the sides of the pancakes firm up and a bubble or two escapes from the top, about 3 to 4 of minutes.
Carefully flip the pancakes (these are a little more fragile than wheat flour pancakes), cook an additional 45 seconds to 1 minute then repeat with remaining batter.
Serving Size: makes 9 pancakes, I said 2 pancakes a serving though.
Number of Servings: 5
Recipe submitted by SparkPeople user JENN53888.
Nutritional Info Amount Per Serving
- Calories: 260.2
- Total Fat: 21.9 g
- Cholesterol: 74.4 mg
- Sodium: 264.8 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 4.4 g
- Protein: 11.1 g
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