Clean and Healthy Saturday Morning Pancakes
This delectable stack of pancakes is sure to leave you satisfied. The fact that it's gluten free, dairy free, keto and paleo-friendly and clean eating makes it so much easier to indulge without feeling too bad!
Servings: 3
Calories: 406kcal
Ingredients
- 1 cup blanched almond flour or unblanched (super fine grind)
- 1 tsp baking powder
- 1/4 tsp Himalayan salt
- 4 large eggs room temperature (yolks and whites separated)
- 1/2 cup coconut milk or cream (full fat)
- 1½ tbsp organic coconut sugar
- 1 tsp vanilla extract
Instructions
- Combine the almond flour, baking powder and salt in a bowl.
- Ensure that your eggs are at room temperature before separating the egg whites from the yolks.
- In the bowl with the egg yolks, add the coconut sugar, coconut milk, and vanilla, and mix until smooth.
- Add the egg yolk mixture to the dry ingredients and mix well. Set aside to rest for 2 minutes.
- Whip the egg whites using a hand mixer until soft peaks form.
- Very gently, fold the egg whites into the batter until the mixture is close to uniform in appearance. Do not mix or stir! (see notes)
- Add 1/6 of the batter to a greased pan or skillet that is hot but not to the point of smoking. Lower the heat to a medium-low and allow the pancake to cook for 1-2 minutes or until golden brown on the underside.
- Work your spatula around the edges and then inwards to the middle. Note that the top will still be wet. Carefully but quickly flip the pancake and allow the other side to cook for another 2 minutes.
- Enjoy your pancakes with your favorite topping and wrap any leftovers (not tinged with syrup or any other topping) in kitchen towels and store in ziplock bag or airtight container for up to three days.
Notes
- If using blanched almond flour your pancakes should not be as browned as mine are. Having used natural almond flour (almond flour that has the skin included) my batter starts off darker.
- * Be sure that you fold your eggs whites in. Do not stir or mix them into the batter as this will cause all the air to be removed from the whites and the liquefied mixture will not give you light and fluffy pancakes!
- If you hear your batter hissing and sizzling when you're folding the egg whites in that is a pretty good indicator that the egg whites are deflating and losing their airiness. Using a deflated batter will mean your pancakes are not as fluffy as they should be!
- This recipe makes 6 medium-sized pancakes, 4 large pancakes or 8 smaller pancakes. For the purpose of the nutritional information, a serving was calculated as being 2 medium-sized pancakes.
Nutrition
Serving: 2medium pancakes | Calories: 406kcal | Carbohydrates: 16g | Protein: 17g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 248mg | Sodium: 307mg | Potassium: 343mg | Fiber: 4g | Sugar: 6g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 195mg | Iron: 4mg