Almond flour pancakes

Ingredients

• 1 cup super-fine almond flour
• 1/2 tsp baking powder
• 1 tsp sugar
• 1/2 tsp cinnamon
• 1 egg, separated
• 1/2 cup milk (dairy or non-dairy)
• 1 tbsp butter, melted
• 1 tsp vanilla

Directions

1. In a large bowl, add the almond flour, baking powder, sugar, and cinnamon, and whisk to combine.
2. Then add egg yolk, milk, butter, and vanilla to bowl and whisk to incorporate. Set aside.
3. In a small bowl, beat the egg whites until medium-stiff peaks. Then add the whipped egg whites to the other ingredients, and gently fold to incorporate.
4. Heat your griddle to medium heat and grease with a small amount of butter. Using a 1/3 cup measuring scoop, pour pancake batter onto the griddle. (NOTE: Do not attempt to make the pancakes larger than
   this! Otherwise they will not hold together when flipping.)
5. Cook pancakes for approximately 2-5 mins per side, flipping when the edges look dry and slightly cooked.
6. Serve hot with fresh berries and maple syrup, if desired.

Tips

• Sugar alternatives: instead of granulated sugar, try using coconut sugar, which has a lower glycemic index than regular sugar. Or substitute an equal amount of honey or maple syrup - just add it with your wet ingredients instead of the dry ingredients.
• Note on eggs: using one egg will result in a denser pancake, closer to a traditional all-purpose-flour pancake. However, I've also tested this recipe using two eggs, and the addition of the extra egg whites creates a thinner batter with a much spongier, souffled texture. Both are great options!
• Recipe yields approximately 6 medium-size pancakes, serving 3 people. If you use two eggs, as noted above, you will get approximately 8 medium-size thin pancakes.