Fluffy Almond Flour Pancakes
20 mins
175g almond flour
1 tsp baking powder
2 eggs (separated)
250ml whole milk
butter (for frying)
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Method:
- Separate eggs yolks from whites
- Â Whisk whites until they form stiff peaks
- Whisk the almond flour, baking powder, egg yolks and milk to form a thick batter
- Fold in the peaked egg whites
- Cover the mixture with cling film and place in the fridge for one hour
- After the mixture has been allowed to rest, melt butter in a large pan and ladle some batter into the pan to form small 10cm pancakes
- Fry until bottoms are golden brown (3-4 mins), then flip the pancakes and cook for a further 2 minutes
- Serve with your favourite ingredients (e.g. Greek yoghurt and mixed berries)
