Inspired by my twin sister who lives in the White Mountains of Arizona.
Course Breakfast
Cuisine American
Keyword Dairyfree, Glutenfree, pancakes
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 8pancakes
Author Kyle Bridwell
Equipment
nonstick cooking pan
Ingredients
Batter
2eggs
1cupalmond flour
1 cupgluten free oat flour
1 cupketo birch benders
1tspbaking powder
1cupwateradd more if the batter is too thick
Frosting
1scoopvegan chocolate protein powder
2tbsp PB2 (powdered peanut butter
¼cupalmond milkadd more if frosting is too thick
Toppings
sliced bananasoptional
granolaoptional
maple syrupoptional
blueberriesoptional
Instructions
Pancakes
Whisk together eggs and water.2. Add in the almond flour, oat flour, keto birch benders mix, and baking powder to the egg mixture. Mix together until everything is smooth and a good pancake consistency. If batter is too thick add a little bit more water. If batter is too runny add little bit of keto birch bender flour. 3. Spray a non stick pan with spray oil and turn the burner on to medium.4. Scoop 1/4 cup of the batter and spread evenly onto pan. Flip the pancake once you start seeing bubbles form or the pancakes begins to look more firm. Repeat until you used up all the batter. 5. Top with any kind of special toppings you like. (See frosting recipe below) Have fun and get creative with your toppings. It is the best part. 🙂6. ENJOY!!
Frosting
Mix together the frosting ingredients until everything is a perfect consistency. Spread on top of pancakes. :)