Dutch pancakes are my all time favorite breakfast food. For those who don’t know what they are, they’re basically crepes, but a little bit thicker and one less ingredient. And wayyyy better, lol. Though I love crepes.
Well almond flour was NOT the right flour to use. I ended up with scrambled egg looking pancakes, which tasted of almond and egg? I even used less eggs than the recipe calls for cause I didn’t want it too eggy…
Anyone here know of a GF flour that could thicken this recipe up, so it doesn’t flop again? (Quite literally)
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