- 3 eggs
- 2 egg whites
- 1 cup almond milk
- 3 teaspoons vanilla extract
- 3 teaspoons coconut sugar
- 1/2 teaspoon unflavored gelatin
- 1 teaspoon baking powder
- 1/3 cup coconut flour
- 1/4 cup tapioca flour
- 1/2 cup almond flour
- 1 pinch salt
- 1 teaspoon arrowroot flour, or as needed (optional)
- Combine eggs, egg whites, almond milk, vanilla extract, coconut sugar, and gelatin in a large bowl.
- Combine coconut flour, tapioca flour, almond flour, and salt in a separate bowl. Fold into the egg mixture and mix to just combine. Add arrowroot flour to thicken batter, if desired.
- Heat a lightly oiled griddle over medium-high heat. 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.
07/26/2019
recipepes.com
paleo pancakes v4, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
