Almond Flour Pancakes Recipe#3
Servings: 1 Small Size Pancakes
- 2 Cups blanched finely ground almond flour (8 oz)
- 3 Large size eggs
- ½ Cup whole milk
- 1 Tbsp baking soda
- ½ Tbsp stevia glycerite
- ¼ Tbsp kosher salt
- 2 Tbsp vanilla extract
- Avocado oil spray
Take a medium-sized bowl and pour eggs, milk, and vanilla in the above-mentioned quantity. Mix them well and then add almond flour to it and whisk well to get a lump-free batter. In the end, mix the baking soda to complete your batter.
Now heat a double burner griddle pan on a medium flame for 4 to 5 minutes. Spray it with avocado oil and then pour 4 tbsp prepared batter.
Cook this pancake for 3 minutes on both sides until you get golden brown, fluffy and well-cooked pancake.
Repeat the same procedure for coking all the remaining mixtures in the bowl. All together you will get 6 hot, puffed and delicious pancakes which you can serve directly or even after adding toppings over them.
- Measure the almond flour by weight (8 oz) for appropriate measurement and size of pancakes not by the volume.
- ½ Tbsp stevia glycerite is equaled to 2.5 tbsp of sugar.
- Make sure that you are using only fine blanched almond flour as it holds well and create properly textured pancakes.