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Ingredients15 m servings 247 cals
Original recipe yields 4 servings (8 pancakes)
- Beat eggs in a bowl until smooth. Mix almond flour, tapioca flour, almond milk, vanilla extract, baking soda, baking powder, and salt into eggs until batter is just combined.
- Heat a lightly oiled griddle over medium-high heat or heat an electric frying pan. 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.
Per Serving: 247 calories; 19.5 g fat; 8.3 g carbohydrates; 11.5 g protein; 140 mg cholesterol; 330 mg sodium. Full nutrition
ReviewsRead all reviews 2
These were ok, but a bit dry. I think there was too much tapioca for our tastes. I will decrease the amount next time and use extra almond flour. The taste is delicious. Thank you for the recipe.