Author: Vered DeLeeuw
Yield: 18 pancakes
- 3 large eggs
- 2 tablespoons vanilla extract
- ½ cup whole milk
- ¼ teaspoon kosher salt
- 2 cups (8 oz) almond flour
- 1 teaspoon baking soda
- 2 tablespoons butter for griddle, divided
- ⅓ cup (40 grams) dark (70%) chocolate chips (optional)
- Preheat oven to 200 degrees F. Prepare a large baking sheet – you’ll use that to keep the cooked pancakes warm while you cook more.
- In a large bowl, whisk together the eggs, vanilla, milk and salt.
- Whisk in the almond flour, then the baking soda. Whisk until smooth. Since there’s no gluten in this pancake batter, you don’t need to worry about over mixing.
- Heat a double-burner griddle over medium heat, about 4 minutes. Add 1 tablespoon butter and brush to coat.
- Ladle the batter onto the griddle, measuring 2 tablespoons per pancake. Cook until bottom is golden and set, about 3 minutes. Scatter a few chocolate chip on the uncooked top of each pancake.
- Turn the pancakes and cook until golden and set on the second side, 2-3 more minutes.
- Transfer the cooked pancakes to the baking sheet you’ve prepared and place in the oven to keep warm.
- Brush the griddle with 1 more tablespoon of butter and cook the remaining pancakes. Serve with warm maple syrup or with honey.
Nutrition info does not include toppings such as maple syrup or honey.
Nutrition Per Serving
Serving size: 3 pancakes; Calories: 349; Fat: 28g; Carbohydrates: 12g;Sugar: 2g; Sodium: 293mg; Fiber: 4g; Protein: 12g