Ingredients
- 3 large eggs room temperature
- 1 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 2/3 cup unsweetened almond milk
- 1/4 cup organic cane sugar
Instructions
- Separate egg whites from yolks, placing whites in a dry, clean 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.
- Gently fold a quarter of the whipped egg whites into the batter. Fold in the remaining whites in two batches, keeping the mixture uniform and airy.
- Preheat a nonstick 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 the underside is golden brown. Flip and cook the other side until golden. Approximately 2-3 minutes per side. Keep warm in a 200-degree Fahrenheit oven if not serving immediately.