RCI-BR.008.0122.001
Midas Gold Pancakes
I got this recipe from the pecanbread group. My son LOVES them. They freeze well. and they seem healthy enough! I make pancakes and I use coconut oil in my stainless steel pan. I made these 2 days ago, froze the extras.
Prep20 min
Cook45 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- 4 unit
- 2 tbsp
- 1 tsp
- 1 pinch
- 1/4 tsp
Method
1
Whisk together eggs, honey, and vanilla in a large bowl until well combined and slightly foamy.
2
Add almond flour, baking soda, and salt to the egg mixture, stirring until a smooth batter forms with no lumps.
3
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
4
Pour about 1/4 cup batter onto the hot skillet for each pancake and cook until the edges look set and the bottom is golden brown.
2 minutes
5
Flip the pancakes and cook the other side until golden and cooked through.
2 minutes
6
Transfer cooked pancakes to a warm plate and repeat with remaining batter.
7
Serve warm, optionally drizzled with honey or topped with fresh berries.