In today’s recipe we continue in our search for healthy and nutritious recipes that suit everyone’s needs. These pancakes are perfect for low-carb diets, gluten-free or for those simply looking for a breakfast or snack rich in protein and with healthy fats, a perfect complement to sports activity.
Combining ground flax seeds and almond flour we obtain a dough that binds very well despite being very moist; They could also be good using only ground almonds or only flax, as in the original recipe that we have adapted. If you don’t mind adding a little more carbohydrates, you can try substituting some of these ingredients for almond flour or buckwheat flour, or also protein powder.
To achieve the fluffy texture we need to separate the yolks from the egg whites, beating these apart with rods. until they ride them to the point of soft snow. With an electric wire mixer the effort is minimal, but if you don’t have one, simply beat all the dough very well. The texture will not be the same, but they will still be rich.
Separate the yolks from the whites, leaving these in a small but deep separate container. Mix in a medium bowl or pitcher, preferably with a pouring spout, the yolks, the peanut butter, the yogurt or whipped cheese, the almonds, the ground flax, the yeast, the vanilla and the salt, until a homogeneous mixture is obtained.
Beat the egg whites with a whisk until they are almost stiff; when removing the rods they should drop soft peaks. Incorporate them into the main dough little by little, mixing with enveloping movements using a pastry tongue as they are spooned. If there are traces of liquid white in the bowl, discard them.
Heat a griddle or non-stick pan over medium-high power and grease with coconut oil or another vegetable. Lower the power to medium heat and cook the pancakes to the desired size, using a ladle or pouring the batter directly from the jar.
Wait a few minutes for bubbles or a fine spatula can be slid underneath before turning them over and continuing for a minute or two more on the other side. Remove to a plate and cook the rest of the dough. To keep the pancakes warm, cover them with aluminum foil or a clean cloth.
With what to accompany gluten-free almond pancakes
The ideal is to serve these low carb pancakes freshly made, although they are also delicious once they have cooled down, at room temperature, or slightly tempered in the microwave. To accompany them, we can add the ingredients that interest us the most to complement our diet, from a little more peanut butter to fresh fruit, yogurt or fresh cheese, homemade date syrup, etc.
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