Almond Flour Flaxseed Pancakes

almond flour flaxseed pancakes

1 cup almond flour
1/2 cup + 1/3 cup flaxseed meal (5/6 cups almost 1 cup)
3 eggs ( separate the egg whites and place in another bowl)
1/4 tsp. Baking soda
1/4 tsp. Salt
1/4 cup plain yogurt
1/4 cup almond milk
1 tbsp. Honey
1/3 cup coconut oil
1 tsp. Vanilla
Sprinkle of cinnamon

In a large bowl Mix the almond flour, flaxseed meal, baking soda, salt, and cinnamon. In a smaller bowl mix the yogurt, almond milk, honey, coconut oil, vanilla, and 3 egg yolks. Make sure all ingredients are room temperature before combining. I made the mistake and mixed all ingredients with the cold eggs and my coconut oil became lumpy. So I just sat my bowl of mixture on top of some warm water that was heating in a pot on the stove until it liquified. 

For fluffy pancakes, the secret trick is to whipped the 3 egg whites ( the egg whites that were separated) until soft peaks are formed. At this time, mix the yogurt/egg mixture to the almond/flaxseed flour. Mix until well combined. If you feel like your mixture is a little to thick you can add moderate splashes of almond milk until your desired consistency is reached. The flaxseed will absorb quite a bit of liquid, but you don’t want to over do it with the splashes. Remember you have to fold in the whipped egg whites which will loosen it up some. My batter was thick enough so that they didn’t spread much in the pan, but thin enough to easily slide off the spoon. If you haven't done it yet fold in the egg whites until all is well combined.

Preheat a large frying pan on medium-low flame. Add one tablespoon or two of olive oil or coconut oil to pan. Drop 1/4 cup of batter to the  pan and flatten batter slightly with the back of the spoon. Flip when the edges puff up  and batter doesn't stick to the pan. Serve hot with favor syrup.

Make Fridays A Little More Special Than Normal!!


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