Really really nice – tasty and satisfying. I dropped a couple of blueberries/raspberries into the batter before flipping over – worked a treat!!
These taste just like normal pancakes. I’ve adapted the recipe from Elana’s pantry website to suit BSD and my own needs. Here is the original link
• 1 cup almond flour
• 3 medium eggs
• a few tbsp almond milk (or any milk)
• 2 tbsp granulated sweetner
• 1 tbsp vanilla extract
• 1 pinch salt
• 1/2 tsp baking powder
whisk together the eggs and sweetner and a splash of almond milk. (I just use a hand whisk)
Then add the almond flour, vanilla, salt and baking powder and whisk until all combined. Add additional milk as required until it looks like pancake batter.
Heat your pan to medium/hot. I used a nonstick pan and cooking spray, but you could use coconut or olive oil if you wanted, I don't want the extra calories and don't like things greasy.
Add batter to the pan making small pancakes (mine were around 2inches across) once they start to bubble (like traditional pancakes) flip them. Then serve. I topped mine with a few crushed raspberries and a few almond flakes not included in the calorie count. 5 or 6 small pancakes per portion. My kids eat these as well and they freeze perfectly so no need to waste (or eat) leftovers.