Fluffy Pancakes without Baking Powder
Servings 6
Ingredients
- 1 cup all-purpose flour
- 1/4 tsp kosher salt
- 2/3 cup unsweetened almond milk
- 3 large egg yolks room temperature
- 3 large egg whites room temperature
- 1/4 cup organic cane sugar
Instructions
- Separate egg whites from yolks, placing whites in a dry bowl.
- Mix flour, salt, almond milk, and egg yolks in a large bowl until smooth. Avoid overmixing.
- Whip egg whites with a mixer on medium speed, gradually adding sugar until stiff, glossy peaks form.
- Fold a quarter of the whipped egg whites into the batter gently, then fold in the remaining whites in two batches, keeping the mixture uniform and airy.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease. Pour 1/4 cup batter per pancake and shape into circles.
- Cook until bubbles appear and burst, and the underside is golden brown. Flip and cook until golden. Keep warm in a 200°F oven if not serving immediately.