Not exact matches
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Almond Pancake (measurements are approximate except the eggs) Ingredients: 2 small eggs About 1 cup almond flour / meal (I used left over ground almond and almond waste from my homemade almond milk) Splash of... Read
Almond Pancake (measurements are approximate except the eggs) Ingredients: 2 small eggs About 1
cup almond flour / meal (I used left over ground almond and almond waste from my homemade almond milk) Splash of... Read
almond flour /
meal (I used left
over ground
almond and almond waste from my homemade almond milk) Splash of... Read
almond and
almond waste from my homemade almond milk) Splash of... Read
almond waste from my homemade
almond milk) Splash of... Read
almond milk) Splash of... Read more →
1) Combine the dry ingredients (
almond flour /
meal, tapioca flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4
cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it
over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honey
For the crust: 1) 1
cup of
almond meal 2) 1/2
cup of tapioca flour / arrowroot flour 3) 2 tablespoons of coconut flour 4) 3 tablespoons of coconut oil, liquified 5) 2 tablespoons of milk 6) 1 egg, whisked 7) 1 teaspoon of brown sugar + more for sprinkling
over prepared dough
Bought vegan breakfast patties can be so expensive, and these satisfy the fast - food - like horrible / lovely cravings just fine I made them gluten free by subbing the flour and wheat bran with just
over 1 and 1/2
cups of my usual gf flour (1:1:1 of chickpea flour: arrowroot flour:
almond meal + about 2 Tbsp ground flax
meal + scant 1 / 2tsp xantham gum for every 1
cup of mix) and they turned out fantastic!