Description

These low-carb, almond flour-based pancakes have a hint of cinnamon and are super fluffy due to the beaten egg whites--an easy, delicious, breakfast recipe without the guilt.

Ingredients

• 2 egg whites
• 1 cup almond flour
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon ground cinnamon, or to taste
• 1 teaspoon vegetable oil
• 1 teaspoon vanilla extract
• ½ cup almond milk

Instructions

1. Whisk egg whites in a large bowl until soft peaks form, about 5 minutes.
2. Sift together almond flour, baking soda, baking powder, and cinnamon in a separate bowl. Fold mixture into beaten egg whites. Stir in vegetable oil and vanilla extract.
3. Slowly add almond milk to mixture; use a spatula and folding method to gently mix until batter is well combined.
4. Heat a lightly oiled griddle over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 4 to 5 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Repeat with remaining batter.