Phase 3
Makes 8 standard servings healthy fat
3 large eggs
2 T alcohol free vanilla extract
½ cup almond milk or coconut milk or oat milk
2 T xylitol or stevia equivalent
¼ tsp sea salt
2 cups blanched finely ground almond flour
1 tsp baking soda
Vegan Butter for the griddle
In a large bowl, whisk together the eggs, vanilla, milk, stevia, and salt.
Gradually whisk in the almond flour. It will take a bit to get everything mixed together. You want a smooth batter. Be patient. Now whisk in the baking soda.
Heat a nonstick griddle over medium heat for 4-5 minutes. Using my Vegan Butter (recipe on the blog), grease the griddle and pour out large spoonfuls of batter.
Cook the pancakes about 3 minutes on each side, until puffed, golden-brown and cooked through.
Serve immediately with fruit compote, and veggies
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