I ate my wife’s almond flour pancakes this morning and thought “I must share her recipe with the world!” So here it is low carb fans! I’ll tell you – these little buggers are delish! From her pen to your palate:
My husband begged me to write this for all of you so here it is! The reicpe I make is really good, but a tad time-consuming. Though I’ve got it down to a science now and I can get them done in no time.
Ingredients:
1/2 cup Almond Meal/Flour. Bob’s Redmill makes a really great one. Trader Joes has it too much cheaper but they leave the skins on the almond which gives it a stronger flavor (I like it but my kids got used to the Bob’s Redmill kind and my daughter Amber notices the difference).
1/4 tsp. Baking Powder (get aluminum free)
Generous pinch of salt
1/2 – 1 tsp. of Stevia
1/4 cup of heavy cream (get organic for this because pesticides and toxins are stored in the fat cells)
Two large eggs – separated (put the whites into their own separate bowl)
Butter for the griddle/pan
Chocolate chips as a sweetener (optional)
1) Heat the griddle/pan
2) In a small bowl measure 1/2 cup of Almond Meal/Flour and whisk in the baking powder.
3) In another bigger bowl add salt, stevia, cream and the two egg yolks – whisk together. Stir in the almond flour.
4) Whip the egg whites using an electric mixer until they form soft peaks.
5) Gently fold the whipped whites into the almond flour batter until it is evenly combined. Do not over mix.
10) Generously butter the griddle/pan and spoon a couple of tablespoons worth of batter for each pancake. This recipe should make 8 pancakes — 4 each are more than enough for Georgia & Amber.
11) Let the pancakes set on the one side before flipping — not sure how long but I’d say 3 – 4 minutes. Flipping can be tricky because they don’t hold together the way flour pancakes do. Make sure you get the spatula completely under the pancake before you flip — otherwise it will crack in two.
12) Let the next side cook for another couple of minutes. They will be done when they are springy to the touch.
I add 6 high quality semi-sweet chocolate chips to each pancake before I flip them. I kind of tap them into the batter so that the chocolate doesn’t scorch when you flip them. If there are any left over, I put them into a plastic bag in the fridge — Amber loves them cold, they kind of taste like chocolate chip cookies. Other sweetening options are low-carb syrup or just a small amount of real maple syrup. I think they taste great without any sweetener.
That’s it. Try it on a weekend day when you have time. On a school morning, I make sure all the bowls and measuring stuff are all in one place, so I save time not having to look for stuff.
Good luck!!
