Lazy Sunday mornings require fluffy pancakes! These pancakes are not only Gluten Free but have the most amazing texture and rise!
Using our ingredients, we’ve been stacking these bad boys high and drizzling them with maple syrup all morning!
Low Carb │ Vegetarian │ Gluten Free │ Dairy Free
INGREDIENTS:
Makes 6 pancakes:
- 3/4 Cup Fine Blanched Almond Meal
- 1/4 Cup Red Lentil Flour
- 1 Tbsp Organic Coconut Flour
- ½ Cup Almond Milk
- 3 Large Organic Eggs
- 2 tsp Pure Vanilla Extract
- 2 tsp Baking Powder
- Unsalted Grass Fed Butter or Virgin Coconut Oil (for frying)
TO SERVE:
- Maple Syrup
- Fresh Berries
METHOD:
1. In a bowl, combine almond flour, red lentil flour, coconut flour, eggs, almond milk, vanilla extract and baking powder (feel free to use an electric mixer)
2. In a pan over a medium heat place butter or coconut oil to coat the pan for cooking
3. Spoon approximately 4 Tbsp of batter into the pan and cook for approximately 2 - 3 minutes
4. Rub a spatula under the lip of the pancake, and once browned it’s time to flip.
5. To serve, top with fresh berries and a good drizzle of Maple Syrup.
COOKING TIPS FROM @thenourishedchef:
- These pancakes are naturally low carb and do not contain sugar so your sweetness will need to come from syrup toppings and your choice of berries. Give them a good drizzle!
- These pancakes are best made small to medium, making it so much easier to flip.
Fluffy Pancakes!
