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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  1. Separate eggs yolks from whites
  2.  Whisk whites until they form stiff peaks
  3. Whisk the almond flour, baking powder, egg yolks and milk to form a thick batter
  4. Fold in the peaked egg whites
  5. Cover the mixture with cling film and place in the fridge for one hour
  6. 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
  7. Fry until bottoms are golden brown (3-4 mins), then flip the pancakes and cook for a further 2 minutes
  8. Serve with your favourite ingredients (e.g. Greek yoghurt and mixed berries)

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