Author Notes: The fluffiest grain free pancakes you’ll ever have. —Sarah {Thyme to Eat}
Serves: 3-4
Ingredients
-
1 3/4
cups almond flour
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3
eggs
-
1
teaspoon vanilla extract
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4
tablespoons milk of choice
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5
tablespoons sour cream (can be substituted for a vegan version)
-
1
teaspoon baking powder
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1/2
teaspoon baking soda
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1.5
tablespoons honey
-
to taste
chocolate chips (milk or semisweet)
Directions
- In a bowl add all of the ingredients except for the chocolate chips. Whisk until smooth. Fold in chocolate chips.
- Heat skillet over medium high heat. Once hot, grease with some oil or butter. Pour 1/4 or 1/3 (if you like bigger pancakes) cup full of pancake batter onto the hot skillet.
- Cook for 3-4 minutes or until you notice the bottom is nicely browned. Flip and cook for another 1-2 minutes until done.
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Photo by Sarah
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Photo by Sarah