I usually like a shake in the morning since I can add my vitamins and collagen to it and be ready to go out the door off to work. On days that I am not working, I love a late breakfast and something I can actually sit down for and really enjoy. These pancakes I just tried for the first time this morning and because the recipe was so good, I wanted to share right away. If you are not that into sweet breakfasts, reduce the erythritol by 1 tablespoon, but for me they hit the spot just how the recipe written.
- 1 cup blanched almond flour
- 2 tbsp erythritol (use coconut sugar for Paleo)
- 1 tsp (gluten free) baking powder
- 1/8 teaspoon sea salt (I use Himalayan salt)
- 2 large eggs
- 1/3 cup unsweetened almond milk (I use cashew, but you can also use coconut or a nut blend milk)
- 2 tablespoons avocado oil (and more for frying)
- 1 teaspoon vanilla extract
- Mix all ingredients in a medium bowl. (Tip: I always whisk the eggs in a separate bowl before I add them, it makes mixing easier).
- Preheat an oiled pan on medium low heat.
- Slowly poor 1/8 cup of your pancake mixture in the pan. For a medium pan I made 2 pancakes at a time to allow space and easy flipping.
- Cover the pan and let cook for 2 minutes, or until bubbles form on the surface.
- Flip, and cook for about another 1 minute, uncovered.
- Repeat with the remaining mix. (I managed to make 9 pancakes from one batch).
Stats per serving (3 pancakes)
Fat: 23 g
Protein: 9 g
Total carbs: 6 g
Net carbs: 4 g
Fiber: 2 g
Sugar: 1 g