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Almond Pancakes

Almond Pancakes

Almond Pancakes
Yields 4 servings

Ingredients:

1 C. Shiloh Farms Almond Flour
1 Tbsp. Shiloh Farms Organic Maple Sugar
1/4 tsp. Shiloh Farms Himalayan Pink Salt
2 eggs
1/4 C. water or buttermilk
2 Tbsp. vegetable oil

Directions: 

1. In mixing bowl, whisk together flour, sugar, and salt; set aside
2. In a separate bowl, beat eggs slightly before adding in water (or buttermilk) and oil; mix until well blended
3. Stir dry ingredients into the wet until fully blended; add water 1 tablespoon at a time as needed to thin batter or until desired consistency is achieved
4. Drop batter by ¼ cupfuls onto a heated, greased griddle; cook 2-3 minutes, or until bottoms are golden (note: these will not bubble like regular pancakes); flip and cook an additional 2-3 minutes on other side until browned

5. Top with maple syrup, sliced almonds, and fresh fruit

Tip: For fluffier pancakes, add 1 tsp. of baking powder to the dry ingredients.

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