They’re also a fantastic addition to a weekend or special occasion brunch menu. Serve them simply, with a drizzle of maple syrup, or dress them up more with Greek yogurt or coconut cream and your favorite fresh fruit. The almond flour and eggs make these pancakes nice and hearty, so they’re a delicious breakfast on their own. Repeat the cooking process with the remaining batter, and enjoy!Īlmond Flour Pancakes Serving Suggestions Reduce the heat as needed so that the outsides don’t burn before the middles have a chance to cook through. Almond flour pancakes darken more quickly than regular pancakes do, so watch them closely. Use a 1/4-cup measuring cup to scoop the batter into the pan, and cook each pancake for 1-2 minutes per side. Then, pour the wet ingredients into the bowl of dry ingredients, and mix until just combined.įinally, cook! Heat a nonstick skillet over medium-low heat, and brush it with a little olive oil (coconut oil would work here too!). Here’s how it goes:įirst, whisk together the wet ingredients in one bowl and the dry ingredients in another. This almond flour pancake recipe is super simple to make, so it’s a great recipe for quick weekday breakfasts as well as lazy weekend brunches.
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