Yields 12 pancakes.
Almond Flour Pancakes
Recipe By Joodie the Foodie
- Cook & Prep: 30 m
- Serving: 14
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Contains:
Ingredients (10)
Main ingredients
Start Cooking
Make the Batter
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In a large bowl whisk together the almond flour, baking soda and salt.
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Add in the milk, honey, ricotta, eggs, vanilla extract and lemon juice. Whisk until combined well.
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Add in the chocolate chips and mix until evenly distributed.
Fry
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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).
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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.
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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.
