Wheat-Free Pancakes

By BClover

Nutrition Facts
Serving Size 94 g
Amount Per Serving
Calories
316
Calories from Fat
242
% Daily Value*
Total Fat
26.9g
41%
Saturated Fat
5.8g
29%
Trans Fat
0.0g
Cholesterol
81mg
27%
Sodium
265mg
11%
Potassium
374mg
11%
Total Carbohydrates
10.5g
3%
Dietary Fiber
5.4g
21%
Sugars
3.2g
Protein
12.4g
Vitamin A 3% • Vitamin C 0%
Calcium 15% • Iron 12%
Nutrition Grade B
* Based on a 2000 calorie diet

Ingredients

• 3 cups almond meal
• 1 tablespoon ground flaxseed
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 3 large eggs
• 3/4 cup 1% milk
• 2 tablespoons coconut oil,melted

Preparation

Step 1

In a medium bowl, combine the almond meal, flaxseed, salt, and baking soda.

In a large bowl, whisk the eggs, then add the milk and oil or butter and whisk thoroughly.

Gradually whisk the flour mixture into the egg mixture. Add more milk as necessary, one tablespoon at a time, to reach pancake-batter consistency.

Lightly oil a skillet and heat over medium heat. Pour 1/4 cup batter onto the skillet. Cook for three minutes, or until bubbles form and edges are cooked. Flip and cook for three minutes or until underside is lightly browned. Repeat with remaining batter.

Makes 14 four-inch pancakes. 7 serving of 2 pancakes each