I followed the recipe I originally gave you over the weekend and found that I had called for too much almond milk. The pancakes were delicious but very thin. Here is the revised recipe, calling for a bit less almond milk.
Prep time: 10 minutesCook time: 10 minutes
Total time: 35 minutes
Dry Ingredients
1 cup of Almond Flour
1 tsp Baking Powder
1/4 tsp cinnamon powder
1/4 tsp salt
1 tsp Baking Powder
1/4 tsp cinnamon powder
1/4 tsp salt
Wet Ingredients
3/4 cup of Almond Milk
2 eggs
2 tbps oil
2 tbsp of Maple Syrup
1 tsp Vanilla Extract
2 eggs
2 tbps oil
2 tbsp of Maple Syrup
1 tsp Vanilla Extract
And, of course, 3/4 cup of Blueberries, thoroughly washed
Combine the dry ingredients in one bowl and the wet ingredients in a different bowl. The dry ingredient bowl should be large enough for everything to be mixed together. Add the wet ingredients to the dry and stir them together, then fold in the blueberries. Put the batter in the refrigerator for 15 minutes to stiffen somewhat.
Heat a skillet to a medium low heat and, using a ¼ cup measuring cup, add the batter leaving some space between each pancake, as the batter will expand. Cook for about 2 minutes and flip when you see bubbles forming in each pancake. Cook for another 1 to 2 minutes. Serve with warm maple syrup and butter. Feel free to use anything else you enjoy with pancakes.
Heat a skillet to a medium low heat and, using a ¼ cup measuring cup, add the batter leaving some space between each pancake, as the batter will expand. Cook for about 2 minutes and flip when you see bubbles forming in each pancake. Cook for another 1 to 2 minutes. Serve with warm maple syrup and butter. Feel free to use anything else you enjoy with pancakes.
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