Active Time
Total Time
20 MIN
Serves : 6

How to Make It

Step 1    

In a large mixing bowl, whisk together the almond flour and baking soda. Set aside.

Step 2    

In a stand mixer, whisk the egg whites on low, gradually increasing the speed to medium. Beat until soft peaks form.

Step 3    

Meanwhile, in a small mixing bowl, whisk together the egg yolks, buttermilk, 1 tablespoon of melted butter, vanilla, cinnamon and salt. Add to the almond flour mixture and stir to incorporate. Fold in the whipped egg whites.

Step 4    

In a large nonstick skillet, melt one tablespoon of butter over moderate heat. When the butter has melted and the foam has begun to subside, pour batter into the pan using a 1/8-cup measuring cup (or whatever size you prefer), leaving space between the pancakes. Cook two minutes on the first side, then flip, and cook for one more minute. Repeat with the remaining butter and batter. Serve immediately or place in a preheated 200º oven for up to 10 minutes.

You May Like

Aggregate Rating value: 2

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Aimée Farina Schnipke

Review Body: Way too much baking soda. I followed the recipe, although the amount of baking soda called for gave me pause. I should've followed my instincts, because the entire batch had the bitter taste of unreacted baking soda.

Review Rating: 2

Date Published: 2017-03-21