PREP: 5 minutes
COOK: 15 minutes
TOTAL: 20 minutes
SERVINGS: 6
INGREDIENTS:-
- 1 cup Wholesome Yum Blanched Almond Flour (blanched & finely ground recommended)
- 1/4 cup Wholesome Yum Coconut Flour
- 2 tbsp Besti Monk Fruit Allulose Blend
- 1 tsp Baking powder
- 5 large Eggs
- 1/3 cup Unsweetened almond milk (or any milk of choice; may need more – see instructions)
- 1/4 cup Avocado oil (or any neutral tasting oil that is liquid at room temperature)
- 1 1/2 tsp Vanilla extract (optional, but recommended)
- 1/4 tsp Sea salt (optional, but recommended)
INSTRUCTIONS:-
- In a large bowl, whisk all ingredients together, until smooth. (Batter should be the consistency of typical pancake batter. If it’s too thick, add a little more milk. Don’t add too much, or the pancakes will be too “wet”.)
- Preheat a lightly oiled large non-stick skillet on the stove over medium-low to medium heat. (See notes below on oil options.) Drop the batter onto the hot pan and form into circles. Cover with a lid (this is important!) and cook about 1.5-2 minutes, until bubbles start to form on the edges. Flip and cook, uncovered this time, for another 1.5-2 minutes, until browned on the other side. (I love this thin turner for easy flipping.) Repeat with the rest of the batter…
Nutrition Facts:-
Amount per serving. Serving size in recipe notes above.
Calories268
Fat23g
Protein9g
Total Carbs6g
Net Carbs3g
Fiber3g
Sugar1g