Friday, March 30, 2012

Fluffy Almond Flour Passover Pancakes


I've been working on these pancakes for the past few years but thanks to the addition of some tapioca flour this year (thank you Lisa at Real Food Digest) they have really come together. I made them about 3 inches wide so they would flip nicely (I have found that any pancake that is to big can get messed up during flipping!). I just ate some with a little maple syrup which you can now find kosher for Passover and they were yum.

4 eggs separated
1 3/4 cups of almond meal
1/4 cup tapioca flour (or potato starch)
1/4 teaspoon salt
2 tablespoons melted butter
1 teaspoon vanilla extract
1/3 cup of milk
Butter to fry the pancakes in

1. Separate eggs and beat the whites until they are stiff

2. Combine the almond meal, tapioca flour (or potato starch) and the salt.

3. Add the milk, yolks, vanilla and melted butter and mix on medium with a hand mixer (it will seem a little bit pasty)

4. Fold in the egg whites.

5. Fry them up in butter.

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