Active time: 20 minutes Total time: 20 minutes
A typical pancake breakfast is a carbohydrate-fest, but not this one. Almond flour gives these tasty cakes a light texture and a mild sweetness, without all the wheat flour. Skip the gluten and enjoy pancakes again, with ripe sliced nectarines on top.
杏仁粉煎饼酸奶和油桃
Ingredients
- 1 cup (104g) almond flour (super-fine)
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 4 large egg whites, whisked
- 1/4 cup (120ml) unsweetened almond milk
- 1 tablespoon avocado oil
- 1 teaspoon vanilla
- 1 medium nectarine, thinly sliced
- 5 (5.3-ounce/150g) containers 0% vanilla Greek Yogurt
Directions
Preheat the oven to 200ºF (100ºC), to keep the pancakes warm as you cook them. Get a heat-safe plate for the cakes.
In a large bowl, mix the almond flour, baking powder and salt. In a medium bowl, whisk the egg whites well, then whisk in the almond milk, avocado oil and vanilla. Add the egg mixture into the almond flour mixture and stir to combine.
Preheat a griddle or large nonstick skillet over medium heat. When hot, spritz with avocado oil spray. Measure level 1/4-cup (120ml) portions of batter onto the hot pan, spreading with the bottom of the cup if necessary to make an even round. Cook for about 2 minutes on the first side, 1–2 minutes on the second side, until puffed and golden. Transfer to a heat-safe plate and hold in the oven until the rest of the pancakes are done.
Serves: 5 | Serving Size: 1 pancake, 1 tub yogurt and 4 slices nectarine
Nutrition (per serving):Calories: 209; Total Fat: 15g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Cholesterol: 1mg; Sodium: 176mg; Carbohydrate: 12g; Dietary Fiber: 3g; Sugar: 10g; Protein: 11g
Discover hundreds of healthy recipes — from high protein to low carb — via“Recipe Discovery”in the MyFitnessPal app.
