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INGREDIENTS
INSTRUCTIONS
1. Whisk all ingredients together in a bowl until smooth. (Batter should be the consistency of
typical pancake batter. If it's too thick, add a little more milk. Don't add too much, or the
pancakes will be too "wet".)
2. Preheat an oiled pan* on the stove over medium-low to medium heat. Drop the batter onto
the hot pan and form into circles. Cover and cook about 1.5-2 minutes, until bubbles start to
form. Flip and cook another 1.5-2 minutes, until browned on the other side. Repeat with the
rest of the batter.
RECIPE NOTES
After further testing and reader feedback, this recipe was slightly updated on March 29, 2018
to make it even better! Above is the new version. The changes were adding avocado oil,
reducing eggs by 1, and reducing almond milk slightly. So now, they are more flavorful and
not egg-y. If you want the old version, use 6 eggs, 6-8 tbsp almond milk, and omit the
avocado oil.
For best flavor, fry the pancakes in ghee (clarified butter). Don't use butter, because it burns
too easily. Otherwise, avocado oil is a great oil to use with neutral taste.
Make sure you have , almond flour. The pancakes will be gritty if you use almond meal,
ground almonds, or any other type.
Use a mild, neutral tasting avocado oil, not extra virgin. It should be almost clear, not dark.
Otherwise any other neutral tasting oil works great, too.