1. You will need two bowls. Into the first bowl add the egg yolks
2. Place a sieve on top of the bowl and then add the almond flour, oat fiber, whey protein isolate, baking powder, sweetener and salt. Stir to pass through sieve and then whisk to combine all the ingredients in the bowl
4. Add the cream and stir until the batter mixture is smooth and lump free. Set aside
5. Place the egg whites into a mixing bowl, add the lemon juice and whip at high speed until the stiff peak stage
6. Into the bowl with the batter mixture, add about 1 cup of the whipped egg whites, stir to combine
7. Add half of the new batter mixture into the bowl with the egg whites and fold together carefully. Do not over fold or break the air bubbles
9. Over medium heat on the stovetop, preheat a non stick frying pan or crepe pan and coat lightly with butter
10. Ladle 1 cup (for large pancake) or 1/2 cup (for smaller pancakes) of batter onto the frying pan
11. Cover with a lid and cook for 1 to 2 minutes, until edges look dry and there are surface bubbles
12. Flip using a large spatula and cook the other side until done. Remove from pan and repeat until all the pancakes are done
15. OPTIONAL: Place the blueberries, raspberries, strawberries and chocolate chunks on top of the batter
16. Place the muffin pan into the middle position of your oven and set timer to bake for 20 minutes. After the first 20 minutes, check and bake and in 5 minute intervals until the sheet pan pancakes are a rich golden in color and, when tested, the toothpick comes out clean. Make sure the pancakes are done, otherwise the center will be doughy and raw
17. Take out of the oven and allow to start cooling in the cupcake form. Remove and place onto a cooling rack until at room temperature. Refrigerate overnight for best results
Butter Maple syrup
18. To make the faux maple syrup, while the butter is still warm, add the maple extract and sweetener. Stir well. This makes enough syrup for 3 servings
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