Almond pancakes
Description
They're perfect with tea and coffee. Light and delicate, these low‑carb pancakes—with just a few ingredients—will make breakfast feel warm and cozy. They contain no gluten, no lactose, and no refined sugar. This breakfast is not only nourishing but very tasty. Serve the pancakes with berries, natural yogurt, and honey if desired. The bake is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Crack the chicken eggs into a bowl, add sugar substitute to taste, and mix.
- 3
Step 3
Add the psyllium, stir, and leave for 10 minutes so it swells.
- 4
Step 4
When the time is up, add the almond flour and pour in the almond milk. Stir. You can adjust the batter to your taste, making it thicker or thinner. Because of that, you may need more or less milk as well. My batter turned out like pancake batter.
- 5
Step 5
Pour in the olive oil and mix.
- 6
Step 6
Using a spoon or a small ladle, pour the batter onto a hot skillet. Fry over low heat under a lid for 1–1.5 minutes.
- 7
Step 7
Flip the pancake over and fry for another 30 seconds. Bear in mind that almond pancakes cook very quickly, so do not leave the pan.
- 8
Step 8
Place the finished pancakes in a stack on a serving dish, arrange the berries on top, and sprinkle with sugar substitute ground in a coffee grinder.
- 9
Step 9
The pastries are ready. Serve with tea.