Almond pancakes with pomegranate

The Winter is coming and you know a good breakfast or snack in the middle of the afternoon with friends its awesome .

This recipe is delicious, revigorating, easy to make and very economical, take a look:

1 cup peeled almond flour (superfine ground almonds)

1 teaspoon baking soda or baking powder

1 pinch of sea salt

2 eggs (if not intolerant)

1/4 cup almond milk

2 teaspoons vanilla extract

Almond Extract 1/4 teaspoon

2 teaspoons of Reishi mushrooms powder

If you do not have the extracts and the mushrooms it works well

coconut oil

instructions

1 Mix the almond flour, baking soda and pinch of sea salt together in a medium bowl until there are no lumps.

2 In a small bowl, combine eggs, water, and vanilla, almond extracts and the mushrooms.

3 Add the liquid ingredients to the dry ingredients and beat until well blended.

4 Prepare a non-stick skillet lightly greased with coconut oil over medium-low heat.

5 Melt the batter in 3 tablespoons into the prepared skillet and cook until the pancakes are golden brown and the edges are dry, about 3-4 minutes.

6 Cook until golden brown on the other side, 2-3 minutes. Repeat with remaining dough.

7 Serve your pancakes with milk or coconut yogurt, pomegranate, bits of black chocolate and / or chopped almonds / nuts and spray with cinnamon and it's great !!!!

Bon apetit !!!

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