Tips for the Fluffiest Pancakes
- 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 10 pancakes
Impress your loved ones with these cloud-like pancakes!
Ingredients:1 box Cocoa Almond Flour Pancake & Waffle Mix
1 ½ tsp baking powder
1 ½ tsp espresso powder
3 large eggs, whites and yolks separated
¼ cup dairy or nut milk
3 tbsp butter or coconut oil
1 tbsp lemon juice
¾ cup mini chocolate chips
Optional toppings: strawberries, cherries, raspberries, whipped cream, chocolate shavings, and maple syrup
WHISK Simple Mills Cocoa Almond Flour Pancake & Waffle Mix, baking powder, and espresso powder in a large bowl until well blended.
ADD egg yolks, milk, and coconut oil, and mix with a fork until a paste forms.
BEAT the egg whites and lemon juice in another bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
FOLD egg whites into the pancake mixture in 2-3 batches, until smooth.
MIX in mini chocolate chips gently.
HEAT a lightly oiled griddle or skillet on low heat.
POUR batter on to griddle using ¼ cup batter for each pancake.
COVER with a lid and cook until the edges bubble, flip, and brown the other side.
SERVE with fresh fruit, whipped cream, and maple syrup.
Tips: for extra high pancakes, let batter chill in the refrigerator for 30 minutes before cooking.
Tips:Tips: for extra high pancakes, let batter chill in the refrigerator for 30 minutes before cooking.