- 1 cup almond flour
- 4 whole eggs
- 1/4 cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking powder
- 2 tablespoons oil (for cooking/greasing skillet)
|Calories220Calories from Fat180|
|% DAILY VALUE|
|Calories from Fat180|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Chris A day ago
A little dry. Tried soaking in butter
Chiara 2 days ago
I added Torani sugar free Hazelnut syrup and whipping heavy cream~ so good!!
Steve 8 days ago
These turned out great! They are substantial and fluffy. I added a little Stevia to sweeten them up.
Sarah Johnson 14 days ago
Tasty! Used coconut milk instead, 1:1 ratio
Alicia Corley 15 days ago
May have been the flour I used. Thinking coconut flour may have done better. They were grainy and weird in texture... also pretty bland.
Bonvicino 17 days ago
Really good. I just didn’t have syrup. I was wondering if they’d taste better with coconut flour.
Meghann Snow 27 days ago
It was easy and delicious!
Kaara A. 18 Dec 2018
This was better than I thought it would be. Very easy to make. I added about a tbsp of heavy whipping cream to make them a little fluffy and spread half a tbsp of all natural peanut butter on top. Very yummy!
misskitty1701 9 Dec 2018
Worked out fine. I substituted the almond milk for heavy whipping cream with a teaspoon of water, used 2 tbsp of baking powder, and added 5 packets of stevia erythritol sweetener. I would make this again. Thanks for the recipe.
Elysia D. 2 Dec 2018
pretty good. i used heavy cream instead of almond milk because it is what i had.
Susan O'Neill 30 Nov 2018
Great! I added a tsp of xanathum gum, and a small amount of heavy cream mixed in w the almond milk. Very light and fluffy cooked on high heat. The batter is thick and the cakes fluff right up.