- 4 eggs, separated ((place the whites in the bowl to a stand mixer or a large bowl if using hand held beaters. Yolks in a medium mixing bowl)
- 1 1/2 cups almond flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 tablespoon flax seed meal
- 3 tablespoons heavy cream or full fat coconut milk
- 4 tablespoons melted butter or coconut oil, (plus additional for frying pancakes)
- 2 tablespoon honey
- 1 1/2 teaspoons vanilla extract
- In a stand beater or large bowl with hand held beaters, beat the egg whites until soft peaks form.
- In a large bowl, combine the dry ingredients and stir with a whisk until well combined.
- In a medium bowl, whisk the egg yolks, heavy cream, melted butter, honey and vanilla extract. Pour the mixture into the dry ingredients and stir until just incorporated. Do not over mix
- Stir 1/4 of the beaten egg whites into the pancake mixture, then gently fold in the rest.
- Heat a large pan or griddle to medium heat and add about 1 tablespoon of butter or coconut oil. Once it’s hot, ladle the pancake batter into the skillet. If you were gentle with folding in the egg whites, the batter will be thick, and you’ll need to spread the pancake out a bit. Make them whatever size you want, but keep in mind they’re easier to flip when they’re small.
- Cook the pancakes for 3-4 minutes per side, adjusting the heat if necessary. I find with grain free pancakes, I have to turn the heat up a bit at first, and turn it down as the pancakes are cooking so they won’t burn. It varies with each type of pan, so play with it and see what works best.
- Keep the finished pancakes in a warm oven until ready to serve.
- Serve with grass fed butter, berries, and real maple syrup, warmed if you’d like.