Here's the recipe:
Ingredients:
3 tablespoons coconut flour
3 egg whites (about 3/4 cup)
1/8 – 1/4 cup unsweetened almond milk
1 tablespoon of non-fat Greek yogurt
3/4 teaspoon baking powder
1/4 teaspoon almond
3 tbsp almond paste (chopped into tiny cubes)
pinch of salt
1 pint raspberries
Place the almond paste in a food processor and pulse 2-3 times to break it up. Combine all ingredients except the almond milk and whisk together. Once combined, slowly add the almond milk until you get the right consistency (should be more on the thick side, not soupy). Pour about 1/3 of the batter onto a greased skillet on medium heat and cook on one side until small bubbles start to form on top; then flip.
I topped mine with raspberries and a little maple syrup. You could also omit almond paste and extract and replace with chocolate chips and vanilla extract. Simple and delicious!
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