These are the perfect pancakes, very fluffy with a hint of almond from the almond flour and some sweetness from the maple syrup. Make sure to whisk the egg white with an electric hand mixer so they form a fluffy peak, this keeps the batter airy and thick making your pancakes extra fluffy.
These are the perfect pancakes, very fluffy with a hint of almond from the almond flour and some sweetness from the maple syrup. Make sure to whisk the egg white with an electric hand mixer so they form a fluffy peak, this keeps the batter airy and thick making your pancakes extra fluffy.
Prep Time5 minsCook Time10 minsTotal Time15 mins
130 g plain flour 4 tbsp almond flour 1 tsp baking powder 1 pinch of salt 150 ml almond milk 1 egg yolk 2 tbsp maple syrup 1 egg white butter for pan
11. In a large bowl combine the flour, baking powder, salt and almond flour. Mix well.
2. In a separate bowl whisk together the egg yolk, milk and maple syrup. Add the wet ingredients to the dry ingredients and combine.
3. In another bowl place the egg white and using an electric hand whisk, whisk until it form a white fluffy peak.
4. Fold the egg whites into the mixture. Do not over mix as you don't want to break down any fluffiness.
5. Heat some butter in a pan over medium heat. Once hot, remove any excess of butter from the pan and add a scoop of batter to form the size pancake you like. Cook until bubbles start to form on the surface and the underside is golden, then flip and cook the other side.
1. In a large bowl combine the flour, baking powder, salt and almond flour. Mix well.
2. In a separate bowl whisk together the egg yolk, milk and maple syrup. Add the wet ingredients to the dry ingredients and combine.
3. In another bowl place the egg white and using an electric hand whisk, whisk until it form a white fluffy peak.
4. Fold the egg whites into the mixture. Do not over mix as you don't want to break down any fluffiness.
5. Heat some butter in a pan over medium heat. Once hot, remove any excess of butter from the pan and add a scoop of batter to form the size pancake you like. Cook until bubbles start to form on the surface and the underside is golden, then flip and cook the other side.
Ingredients
Directions
1. In a large bowl combine the flour, baking powder, salt and almond flour. Mix well.
2. In a separate bowl whisk together the egg yolk, milk and maple syrup. Add the wet ingredients to the dry ingredients and combine.
3. In another bowl place the egg white and using an electric hand whisk, whisk until it form a white fluffy peak.
4. Fold the egg whites into the mixture. Do not over mix as you don't want to break down any fluffiness.
5. Heat some butter in a pan over medium heat. Once hot, remove any excess of butter from the pan and add a scoop of batter to form the size pancake you like. Cook until bubbles start to form on the surface and the underside is golden, then flip and cook the other side.