Hooray for Saturday! I found a recipe on Pinterest for these pancakes, but decided to make some tweaks. I added egg whites for more fluff and flaxseed for more fiber and a nutty flavor. It’s also very filling, so you should have plenty to share or freeze. I hope you enjoy these as much as I did! Have a great day!
1/2 cup coconut flour
2 Tbsp ground flaxseed
3 large egg whites
3 large eggs
1 1/2 tsp vanilla extract
2 tsp honey
1 1/2 cup unsweetened vanilla almond milk
Pinch of salt
Toppings: fruit, honey, maple syrup
Warm a pan or griddle to medium heat and grease with oil or cooking spray of choice. Whisk dry ingredients and wet ingredients in separate bowls. Add dry ingredients to the wet ingredients slowly until all is blended. I found myself having to add almond milk, as needed, if the batter was too thick. I used about 2 ice cream scoops full to make one pancake. Let cook until edges are dry and center is bubbly and you are able to flip. Cook on second side for about a minute. Stack them up and add toppings as desired. Enjoy!