- 3 eggs
- 1 cup almond flour
- 1 cup tapioca flour
- 1/2 cup almond milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 pinch salt
- Beat eggs in a bowl until smooth. Mix almond flour, tapioca flour, almond milk, vanilla extract, baking soda, baking powder, and salt into eggs until batter is just combined.
- Heat a lightly oiled griddle over medium-high heat or heat an electric frying pan. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
04/15/2018
recipepes.com
Almond Flour Paleo Pancakes, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
