Ingredients20 m servings 334
- Beat egg whites in a bowl using an electric mixer until soft peaks form.
- Beat cream, egg yolks, almond meal, baking powder, and salt together in a separate bowl until smooth and creamy. Fold egg whites into cream mixture until batter is just mixed.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 334 calories; 30 7.4 12.9 227 312 Full nutrition
ReviewsRead all reviews 3
These need more flavor. Maybe some almond extract to pop the almond flour. Good start, but needs help
The pancakes turned out great. I read the reviews so I added Mexican vanilla, cinnamon and a little nutmeg and fried them in coconut oil. Absolutely the best almond flour pancakes I have made.