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Export 14 ingredients for grocery delivery
Step 1
Mix the almond flour, oat fiber, baking powder and salt in a bowl and set aside. In a separate bowl, whip the egg whites until you get soft peaks and set aside.
Step 2
In another bowl, add the egg yolks, swerve, heavy cream, vanilla and coffee extracts. Mix using a hand mixer for about 2 minutes. Add the egg whites in and mix briefly.
Step 3
Add the dry ingredients into the wet and mix until combined. Batter should be a little loose, but not too runny. Add a little more heavy cream, if needed.
Step 4
Add some avocado oil or clarified butter/ghee to a skillet on low heat and add the pancake batter to make pancakes of about 3-4” in diameter.
Step 5
Cook them on low heat with a lid on for a few minutes on each side, this is key!
Step 6
Add the heavy cream to a bowl and whip to stiff peaks, set aside. Whip the mascarpone cheese, swerve and vanilla in a separate bowl. Then fold in the whipped cream until well combined.
Step 7
Add a pancake onto a plate, brush some of the coffee over the top so that it soaks in. Top with a dollop of the mascarpone cream. Sprinkle a dusting of the cocoa powder. Add another pancake over the top and repeat the process.
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