Panquecas proteicas de farinha de amêndoas

Ingredientes

• 1 1/4 cups egg whites (divided)
• 3/4 cup almond flour ((3 ounces))
• 1/3 cup buckwheat flour
• 1/4 cup dairy-free milk alternative
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 20 drops pure vanilla stevia ((can sub 1 tablespoon of your favorite sweetener))
• 1/4 teaspoon cream of tartar

Modo de preparo

1. 1

   Add ¾ cup egg whites, almond flour, buckwheat flour, milk beverage, baking powder, baking soda, and stevia (or sweetener) to your blender or food processor. Blend until combined.

2. 2

   Let the batter sit while you whip the remaining egg whites. Place the remaining ½ cup egg whites and cream of tartar in a mixing bowl, and whisk or beat with a mixer until soft peaks form.

3. 3

   Pour the batter into the whipped egg whites and fold until combined.

4. 4

   Heat an electric skillet or pan and coat with cooking spray.

5. 5

   Add about ¼ cup batter per pancake. Flip when bubbles form, and cook for 1 to 2 minutes, or until lightly browned. If the pancakes are burning, but not cooking through, reduce the heat.

6. 6

   Serve with maple syrup, drizzly nut butter, or strawberries and my sugar-free, low-fat coconut cream (recipe below).