Almond Flour Pancakes

Joodie the Foodie Recipe By
  • Cook & Prep: 30 m
  • Serving: 14
  • Contains:

Yields 12 pancakes.

Ingredients (10)

Main ingredients

Start Cooking

Make the Batter

  1. In a large bowl whisk together the almond flour, baking soda and salt.

  2. Add in the milk, honey, ricotta, eggs, vanilla extract and lemon juice. Whisk until combined well.

  3. Add in the chocolate chips and mix until evenly distributed.

Fry

  1. Heat up a frying pan (non-stick is best) over a low flame. Spray a kosher-for-Pesach cooking oil or put a very little amount of oil such as walnut, coconut or sunflower oil. Lay down round egg/pancake molds (if they are not non-stick, spray with a little oil).

  2. Pour a small amount of batter into each mold. Cook the pancake for about 3–4 minutes, until the bottom is golden. Loosen from the mold with a spatula, remove the mold, and flip the pancake. Cook until the second side is golden brown. Repeat until all the batter is finished.

  3. Top the mini pancakes with ricotta cheese, silan and fresh berries.

Tip:

 

• Make them mini pancakes rather than big ones as the batter is too thick to flip on large pancakes.

 

• They burn quickly! So cook over a low flame and keep an eye on them!

 

• Definitely sweeten these up with some silan and ricotta cheese - it really adds to the overall flavor.

About

This recipe originally appeared on Joodie the Foodie. Visit joodiethefoodie.com for more fresh perspectives on classic dishes.   

EMAIL
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating No Ratings Yet.
Please Log in to ask a question How'd it turn out? Write a review. POST

Sign up for our
NEWSLETTER

For the latest and trendiest recipes!
BACK TO TOP