From the Cook
From the Cook
From the Cook
1/4
Fluffy Almond Flour Pancakes
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Instructions
1
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Preheat a large non-stick griddle over medium heat.
2
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Melt the coconut oil in a large bowl. Whisk in the almond milk until incorporated, then add the eggs, coconut sugar and vanilla until well combined.
3
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Add the almond flour, arrowroot starch, coconut flour, cream of tartar, baking powder and salt to the wet ingredients and whisk well until incorporated and no lumps remain.
4
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Using an ice cream scoop, pour the batter onto the hot griddle and cook 2-3 minutes per side until light golden brown. Repeat until the batter has been used.
5
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Serve with maple syrup and fruit if desired. Enjoy!
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Recipe Facts
Diet at a Glance
Vegetarian
High Protein
My Calorie Intake
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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