Sunrise Almond Flour Pancakes with Raspberry Coulis

Allergens

Eggs, Almonds

Ingredients

• 1. 1 1/2 cups almond flour 2. 1/4 cup coconut flour 3. 1 teaspoon baking powder 4. 1/4 teaspoon salt 5. 4 large eggs, separated 6. 1/2 cup unsweetened almond milk 7. 3 tablespoons erythritol or keto
• friendly sweetener 8. 1/2 teaspoon vanilla extract 9. 2 cups fresh raspberries 10. 1/4 cup water 11. Fresh raspberries, for garnish

Instructions

1. In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt.
2. In a separate bowl, beat egg yolks with almond milk, erythritol, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and mix until smooth.
4. In another bowl, whisk egg whites until stiff peaks form. Fold them gently into the batter.
5. Heat a non stick skillet over medium heat. Pour 1/4 cup of batter for each pancake and cook until bubbles appear on the surface, then flip and cook until golden brown.
6. For the raspberry coulis, blend fresh raspberries with water in a blender until smooth. Strain through a fine mesh sieve to remove seeds.
7. Stack two pancakes on each plate and drizzle with raspberry coulis. Garnish with fresh raspberries.

Chef’s Insight

The combination of almond flour and coconut flour in these pancakes adds a delicate nutty flavor while keeping them light and fluffy.

Notes

Ensure you use a blender that can handle the raspberries' texture for smooth coulis.