Aviate Lupini Pancakes

  • Yield:  4-6 Pancakes
  • prep time:  10 min
  • Cook time: 15 min
  • Total time: 25 min

INGREDIENTS

  • 1/3 Cup Aviate Lupini Flour
  • 2 Tablespoons almond flour
  • 2 Teaspoons sweetener
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon xanthan gum
  • 1/4 teaspoon kosher salt
  • 2 eggs
  • 2 teaspoons melted butter coconut oil or ghee
  • 1/2 teaspoon vanilla extract
  • 4-6 tablespoons unsweetened almond milk

PREPARATION

  • Mix Aviate Lupin flour, almond flour, sweetener, baking powder, xanthan gum and salt in a small bowl. Set aside.
  • Whisk thoroughly together in a medium bowl the eggs, butter and vanilla extract. Whisk in the dry ingredients followed by the milk, a tablespoon at a time. You can play with the thickness a bit, but I found the best consistency to be with 4 TBSP (the batter is thicker than with regular pancakes, but will spread easily into a round). Allow the batter to rest for 10 minutes while you heat up a skillet or pan.
  • Add a little butter to the pan, pour in about 1/4 cup of batter, spreading it slightly to help it form a nice round (you can use a wet spoon or spatula). Cook over medium heat until the top begins to darken, flip and cook for 2-3 minutes more. Serve right away with toppings of choice.

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