Ingredients
1 cup almond flour
1 tsp baking soda
¼ tsp salt
2 TBSP honey
1 egg
3 egg whites, plus enough water to make ½ cup total
2 TBSP olive oil
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100 grams almond flour
1 tsp (5 ml) baking soda
¼ tsp (1.25 ml) salt
2 TBSP (30 ml) honey
1 egg
3 egg whites, plus enough water to make 120 ml total
2 TBSP (30 ml) olive oil
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Instructions
- Mix all dry ingredients and set aside.
- Beat egg whites, water, and whole egg.
- Add other wet ingredients to egg mixture.
- Combine wet and dry ingredients. Mix very well. (I beat it with a fork.)
- Add more flour by the tablespoon to thicken. (These pancakes are delicate and can be difficult to flip. Adding flour makes it a little easier.)
- Pour a little olive oil onto a griddle or frying pan. Set heat to medium.
- Drop/pour batter into the pan. If the batter is thick, flatten it a little with your spoon or fork.
- Cook until bubbles form across the surface of the pancake (about 2 minutes).
- Flip and cook about 1-2 minutes longer.
- Remove from pan and drizzle with honey or other sauce.
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Nutritional Info
Storage
Notes
Used with permission from
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