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Ingredients20 m servings 334
Original recipe yields 2 servings
- 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.
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- 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 2
Delicious! Added a splash of vanilla extract, a 1/4 tsp. Cinnamon, a few grates of nutmeg, and 6 drops liquid stevia. Served with a mixed berry compote(syrup) for Easter breakfast. I will defini...