Cooking Instructions
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Step 1
Ideally, make the batter the night before. Combine the
Almond Flour (270 g)
,
Granulated Sugar (150 g)
,
Baking Powder (10 g)
,
Flaxseeds (10 g)
,
Pumpkin Pie Spice (as needed)
and
Salt (1 pinch)
in a large bowl and whisk them together.
Step 2
Then combine the
Almond Butter (320 g)
,
Milk (240 mL)
,
Vanilla Extract (5 mL)
, and yolks of the
Eggs (3)
in another bowl and whisk them together well until smooth.
Step 3
Pour those wet ingredients into the dry ingredients and whisk it all together until you have a thick, smooth batter. Then have the Egg Whites ready in another bowl and use a hand mixer to whip them up into stiff peaks. Use a spatula to fold those egg whites into the rest of the batter without deflating them. Cover the batter and refrigerate it overnight.
Step 4
In the morning, use a spatula again to fold the
Chocolate Chips (170 g)
into the batter. Heat a non-stick electric griddle to 350 degrees F (180 degrees C) or a non-stick griddle pan over medium high heat. Scoop the desired portions of batter onto the griddle in batches and let them cook for 4-5 minutes on each side. They should get golden and fluffy. Serve them as you make them with warm
Maple Syrup (to taste)
.
