My go to breakfast pancakes. Ready in 5 minutes
Ingredients
Makes 5 6in pancakes
1/2 cup Almond flour
1/4 cup Oat flour *( I blended sprouted gluten free oats)
1/4 cup Whole wheat flour (I use whole wheat pastry flour)
1 1/2 tsp Baking powder
1/4 tsp Salt
1/2 cup Almond milk (any milk works, if you use buttermilk add an extra tablespoon)
1 tblsp Oil (I use olive oil but any liquid oil works)
1 tblsp Maple syrup
2 Eggs separated
Step by step:
Place all dry ingredients in a bowl and mix with a whisk. I don't usually sift this.
Add milk, oil, maple syrup and egg yolks to the middle.
Beat egg whites till they are fluffy but not stiff peaks.
Fold egg whites into batter with spatula
Place into a well heated pan. These work well cooked on a moderate heat, unless you like them very pale-in that case cooked on a low flame. When they start bubbling flip over.
Enjoy! In order to make the process quicker you could measure and mix the dry ingredients the night before and then just add the wet ingredients before cooking as this batter does not benefit from resting overnight.
*for the oat flour I blend oats, any oats work, I then sift them and place them in a container to use whenever I need them, this helps it not be as dense.
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