Pesach Pancakes
1 cup plain or vanilla Greek yogurt
6 tablespoons almond flour
6 tablespoons tapioca starch
4 egg whites
1 teaspoon vanilla
½ teaspoon baking soda
1 teaspoon baking powder
Nonstick cooking spray or butter, for greasing pan
In a bowl, add yogurt, almond flour, tapioca starch, egg, vanilla, baking soda, and baking powder. Mix until full combined.
Grease a pancake pan or skillet with nonstick cooking spray or melted butter. Heat over medium-high heat. Scoop a scant ¼ cup batter to form each pancake. Cook until bubbles appear at the top and edges seem firm, about 90 seconds. Flip and cook for an additional 1 minute, until golden. Enjoy immediately with your favorite pancake toppings.

Yield: 10 pancakes

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