Awesome!
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 large eggs, separated
- ¼ cup heavy whipping cream
- ½ cup almond meal
- ¼ teaspoon baking powder
- 1 pinch sea salt
Instructions
- Beat egg whites in a bowl using an electric mixer until soft peaks form.
- Beat cream, egg yolks, almond meal, baking powder, and salt together in a separate bowl until smooth and creamy. Fold egg whites into cream mixture until batter is just mixed.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts
| Calories | 334 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 227 mg |
| Dietary Fiber | 3 g |
| Protein | 13 g |
| Saturated Fat | 9 g |
| Sodium | 312 mg |
| Sugars | 1 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it. I used almond milk Unsweetened
The pancakes turned out great. I read the reviews so I added Mexican vanilla, cinnamon and a little nutmeg and fried them in coconut oil. Absolutely the best almond flour pancakes I have made.
Delicious! Added a splash of vanilla extract, a 1/4 tsp. Cinnamon, a few grates of nutmeg, and 6 drops liquid stevia. Served with a mixed berry compote(syrup) for Easter breakfast. I will definitely make these again.
These need more flavor. Maybe some almond extract to pop the almond flour. Good start, but needs help