Fluffy Pancakes

Print Friendly, PDF & Email

Ingredients

  • 40 g lupin flour 
  • 10 g almond flour
  • 2 teaspoons erythritol or 1/8 tsp pure monkfruit extract
  • 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

Method

  • Mix 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.

Stay up to date

More recipes

Lupin Pasta

Print Friendly, PDF & Email

Ingredients 2/3 cup Vital Wheat Gluten 1/2 + 1/3 cup (82g) Lupin Flour 2 tsp Salt 1/2 tsp Xanthan Gum 1 large Eggs, beaten 1 tbsp Extra

Passionfruit and coconut muffins

Print Friendly, PDF & Email

Ingredients 1 cup wholemeal lupin flour 1 cup plain lupin flour 1 tsp baking powder 1/2 tsp bicarb soda 1 cup passionfruit pulp 1/2 cup

Peanut Butter Cookie Dough Slice

Print Friendly, PDF & Email

IngredientsFor the Base:▪️1/2 cup Peanut Butter▪️1/4 cup Maple Syrup▪️2 tbs Coconut Oil▪️1 1/4 cup Lupin Flour▪️1/4 cup Almond Meal For the Top:▪️150g Dark Chocolate▪️2 tbs