PANCAKES

Who can resist pancakes? Fluffy, sweet and light pancakes can be heaven on our tastebuds. They are simple to prepare, and they’re ready in a matter of minutes. But with the refined flour coupled together with butter, syrup, and all our favourite toppings - classic pancakes may not be the best choice. Satisfy your craving with with these gluten-free pancakes, which offers more folate, protein and fiber.

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Ingredients

  • 2 cup almond flour
  • 1 tablespoon chia seed grounded
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 3 eggs
  • ¾ almond milk
  • 2 tablespoon olive oil

servings

2-3 people

prep time

15 minutes

Steps

  1. In a medium bowl, combine the almond meal, flaxseed, salt, and baking soda.
  2. In a large bowl, whisk the eggs, then add the milk and oil or butter and whisk thoroughly.
  3. Gradually whisk the flour mixture into the egg mixture. Add more milk as necessary, one tablespoon at a time, to reach pancake-batter consistency.
  4. Lightly oil a skillet and heat over medium heat. Pour 1/4 cup batter onto the skillet. Cook for three minutes, or until bubbles form and edges are cooked. Flip and cook for three minutes or until underside is lightly browned. Repeat with remaining batter.
  5. Serve with desired toppings.



Calorie Per Serving

162/154g