Fluffy Paleo Pancakes
Ingredients for 2 servings (4 pancakes)
60g of almond flour
60g of buckwheat flour or more almond flour
2 eggs
100g of plant based yogurt
1/4 tsp baking soda
1 pinch salt
1 tablespoons melted coconut oil or ghee tolerated
1 teaspoon vanilla extract if sweet
1 tsp apple cider vinegar
Optionnal : 2 tbsp sweetener of choices if sweet, 1 tsp vanilla extract
Instructions
1. In a bowl, combine flours, sweetener if used, baking soda and salt.
2. Next, add yogurt, vanilla if sweet, and coconut oil and stir a few times.
3. Then separate the eggs. Place egg yolks into the dry ingredients and stir until everything comes together.
4. Beat egg whites in a chilled bowl, with a pinch of salt until firm peaks form.
5. Gradually fold the egg whites into the batter. Make sure you stir gently until all egg whites are incorporated.
6. To make them, heat a large skillet with a little fat over medium heat and pour ¼ cup of the pancake batter into the skillet.
7. The key is to slowly cook around 2-3 minutes each sides.
8. Enjoy !
Macronutrients
20g protein (higher if only almond flour)
25g net carbs (lower if only almond flour)
15g fat
