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My review
Low-Carb Almond Cinnamon Pancakes
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Celina Matabuena de Garcia
"These low-carb, almond flour-based pancakes have a hint of cinnamon. These are fluffier thanks to the beaten egg whites. Goes great with honey instead of syrup."
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Ingredients
25 m servings 141Original recipe yields 6 servings (6 pancakes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Whisk egg whites in a large bowl until soft peaks form, about 5 minutes.
- Sift together almond flour, baking soda, baking powder, and cinnamon in a separate bowl. Fold mixture into beaten egg whites. Stir in vegetable oil and vanilla extract.
- Slowly add almond milk to mixture; use a spatula and folding method to gently mix until batter is well combined.
- Heat a lightly oiled griddle over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 4 to 5 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Repeat with remaining batter.
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Footnotes
- Cook's Note:
- Using lower heat helps the moisture evaporate without burning the pancakes. Otherwise, you might end up with pancakes that taste too wet.