Olive Oil Pancakes
1½ Tbsp. Vanilla extract
1¾ Cups Milk
¼ Cup ENZO'S TABLE Blanched or Natural Almond Meal
½ Cup Whole wheat flour
1 Cup All-purpose flour
¼ Cup Flax seed
1 Tbsp. Baking powder
3 Tsp. Sugar
1 Tsp. Kosher salt
¾ Cup ENZO Organic Medium Extra Virgin Olive Oil
4 Large eggs, separated
ENZO'S TABLE Jam (Flavor of Choice)
ENZO'S TABLE Almond Butter
Place flours, baking powder, sugar, and salt in a large bowl. Add the olive oil, egg yolks, milk, and vanilla extract. Whisk until well combined.
In a separate bowl, whip the egg whites to soft peaks with an electric beater on high speed 3 to 4 minutes. Fold the whites into the batter.
Preheat a griddle, lightly greased, over medium-high heat until pan is hot.
When bubbles set on the surface of the pancake and the bottom is golden , flip and cook until golden brown on the other side. Serve immediately with almond butter and jam.