Hey all! Emily here with a new recipe for you guys. These pancakes are so flavorful and some of the puffiest Paleo pancakes I have come across. They have tons of great flavors and are definitely not just your average pancake. These are great for a splurge breakfast but would also be great as a dessert. Here is the recipe:
- 1.5 cups almond flour, pulsed in food processor or blender for finer texture
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 eggs
- 5 Tbsp lemon juice
- 2 Tbsp honey
- 1 tsp vanilla extract
In a medium bowl, sift together the dry ingredients.
In 2 separate bowls, separate the eggs. Beat the whites until they form peaks. This will really help make your pancakes fluffy. If you want to skip this step, you can, but your pancakes will not have quite the same texture.
Blend together the egg yolks, lemon juice, and vanilla. Add these liquids to the dry ingredients and mix well.
Once the batter is thoroughly mixed, fold in the egg whites. Do this gently so as not to deflate the whites.
These pancakes work best in a pan set on medium-low heat. They need to cook pretty well before you flip them and you don’t want one side to burn. Silver dollar size works best. Flip the cakes with a thin, metal spatula when they begin to bubble and the edges start to form.
The best toppings for these pancakes are mixed berries and coconut cream. We used frozen berries, and thawed them to benefit from their juices and we also mixed in a bit of honey to make a berry syrup. Coconut cream is what is found at the top of a can of coconut milk, before you mix the waters into it. It melts over the warm pancakes and is delicious!
The last step is to devour your awesome stack of Paleo treats! I hope you guys enjoy this!
Recipe found at urbanposer, and modified by us!