These pancakes are a great low carbohydrate alternative. I have made them several times and they always hit the spot. Fluffy, moist and delicious! If you want to make them thinner, use a bit more milk, if thicker – a bit less milk. Give them a try and you will not be disappointed.
Ingredients:
1/2 cup of Almond flour
1/4 cup of Milk (you can substitute for non-dairy options, such as Almond milk)
1 Egg
1 tsp of Baking powder
2 tbsp of Mascarpone cheese (optional, for extra richness)
1/2 tsp of Vanilla extract
Toppings of your choice – I used fresh mango and mascarpone
Directions:
- Mix dry ingredients – almond flour and baking powder
- In a separate bowl whisk mascarpone and eggs, add milk and vanilla extract
- Combine dry and wet ingredients and mix until smooth and consistent batter forms
- Heat up the pan, you can use a small amount of butter to fry the pancakes but it is not needed, maybe only if you don’t have non-stick pan.
- Fry on a medium to low heat for about 2.5 – 3 minutes per side
- Slice mango, and scoop mascarpone on top of the pancakes and Enjoy!
So simple, so delicious, low-carb, sugar and gluten free!
Best,
Irina