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Almond Chocolate Chip Pancakes
Makes about 12 pancakes
3/4 c. AP flour
3/4 c. almond flour
3 1/2 tsp. baking soda
1 tsp. (scant) salt
1 tbs. (heaping) sugar
1 tsp. cinnamon
3 eggs, separated
1 1/4 c. almond milk
3 tbs. melted butter (optional)
1 tsp. vanilla extract
1/2 c. mini dark chocolate chips
butter, syrup, toasted slivered almonds for serving
Combine white and almond flours and mix.
Add in baking soda, salt, sugar and cinnamon and mix until evenly combined. Set dry ingredients aside.
Separated eggs into 2 bowls. To the yolks add in almond milk, and butter, if using, as well as the vanilla extract and mix.
Beat the egg whites until they become thick and hold a soft peak.
Mix the wet ingredients into the dry. Then fold in the egg whites.
Finally fold in the chocolate chips.
Heat a griddle over medium heat and spray with cooking spray or use butter. Pour batter, about
1/4 c. for each pancake. Cook until the edges look dry and there are bubbles in the center. Flip and cook through, about another 2 minutes.
Serve warm topped with toasted almonds, butter and syrup!