Creamy Almond Flour Pancakes
Cream and eggs provide protein and a soft, airy texture, while almond flour keeps the recipe low in carbohydrates. Whipped whites and cream make the pancakes filling without wheat flour.
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Inventory: Mixer
625
Servings: 4 (1 serving ≈ 97 gram)
Digestion time: 3 hour
Complete protein: ✔
Adjust the baking time according to thickness.
Separate the egg whites from the yolks. Beat the whites with a mixer to stiff peaks, then whip 33% cream (150 g) separately.
Combine the 33% cream with the yolks, almond flour (100 g), starch-free baking powder (4 g), and table salt (2 g). Fold in the whipped whites gently to keep the batter airy.
Heat the ghee (30 g) in a skillet. Spoon in the batter and fry the pancakes covered over medium-low heat, turning them when the top has set.
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