Description
These are the fluffiest grain-free pancakes you’ll ever have. Packed with protein and low on sugar and carbs, these are also a perfectly healthy option for back-to-school breakfast.
Ingredients
- 1-¾ cup Blanched Almond Flour
- 3 Eggs
- 4 Tablespoons Milk Of Choice
- 5 Tablespoons Sour Cream
- 1-½ Tablespoon Honey
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- 1 teaspoon Vanilla Extract
- Milk Or Semisweet Chocolate Chips, As Desired
Preparation
Add all ingredients except for chocolate chips in a bowl. Mix until smooth. Fold in as many chocolate chips as you would like.
For a dairy-free version, substitute sour cream for a vegan version of sour cream. Or add dairy-free milk, 1 tablespoon dat a time, until desired consistency for batter is reached.
Heat a skillet on medium high. Grease with some oil or butter. Pour ¼ cup or ⅓ cup (if you like bigger pancakes) of pancake batter on the skillet. Cook for about 3–4 minutes, until you notice that the bottom has nicely browned. Carefully flip and cook for another 1–2 minutes, until done.
