This is by far my favorite pancake recipe I've tried to date. So good that even Jenna wants to snack on them plain throughout the morning after breakfast is over. So good I made them for Jenna and I last Thursday, and again over the weekend so Joey could try them! The texture is lighter thanks to the egg whites and seems more of what I remember a traditional pancake being like. I think they're best topped with vanilla yogurt and strawberries. Raspberry greek yogurt was also yummy, and I'm sure whipped cream and blueberries would be excellent as well!
They come from the Wheat Belly cookbook, and were also featured on Dr. Oz here. If you're new to the Wheat Belly line of thinking check out the video clips from Dr. William Davis' visit with Dr. Oz here.
Lemon-Poppy Seed Pancakes3 large eggs, separated
4 tbsp buttermilk
1 tbsp lemon juice
1 tbsp freshly grated lemon peel
2 tsp poppy seeds
1/4 tsp lemon stevia or to desired sweetness (optional - I did not use)
1 1/2 cups blanched almond flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
In a large bowl, whisk together the egg yolks, buttermilk, lemon juice, lemon peel, poppy seeds, and stevia (if using).
Add the almond flour, baking powder, baking soda, and salt and mix until thoroughly combined.
In a small bowl, whisk the egg whites until slightly stiff. Fold into the batter.
Grease a skillet or griddle and heat over medium heat. For each pancake, scoop 2 heaping tablespoons of batter onto the skillet. Cook for 1 minute, or until bubbles form around the edges. Turn and cook for 1 minute, or until underside is lightly browned. Remove from heat to a serving platter. Repeat with remaining batter, regreasing the skillet if needed.
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