Pancakes
A source of protein and healthy fats, these pancakes provide energy and help maintain blood sugar levels due to their low carbohydrate content. Their tender texture and slightly sweet taste make them perfect for breakfast or a snack.
Combine all the dry ingredients in a deep bowl:
- almond flour – 100 g;
- erythritol – 2.5 tbsp;
- coconut flour – 30 g;
- baking powder – 1 tsp;
- salt – 1/4 tsp, optional;
- vanillin – 1.5 tsp, optional.
Mix and add eggs (5 pcs), almond or coconut milk (75 ml), avocado oil (55 g). Whisk well until you get a homogeneous mass.
If the batter is too thick, add more almond milk to achieve a consistency similar to regular pancakes.
Place a non-stick pan over medium heat to preheat it well.
If you are using a regular pan, grease the surface with coconut oil.
When the pan is heated, pour the batter in small portions, forming circles with a diameter of 6-8 cm.
Cover the pan with a lid and cook the pancakes for 1-2 minutes.
Once bubbles start to appear around the edges, carefully flip them and cook for another 1-2 minutes without the lid until the pancakes are golden brown on the other side.
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