Almond Flour Pancakes

 

recipe from The Gluten-Free Almond Flour Cookbook

ingredients

2 large eggs

1/4 c. agave nectar

1 TBS. vanilla extract

1/4 c. water

1 1/2 c. blanched almond flour (not almond meal)

1/2 tsp. sea salt

1/2 tsp. baking soda

1 TBS. arrowroot powder

2 TBS. grapeseed oil (non-stick spray)

In a blender, combine the eggs, agave nectar, vanilla and water,  process on high for about 1 minute, until smooth.  Add almond flour, salt, and arrowroot powder, and blend until thoroughly combined.

Heat grapeseed oil in a large skillet over medium-low heat.  Ladle 1 heaping TBS. of the batter onto the skillet for each pancake.  Cook until small bubbles form on the top of each pancake; when the bubbles begin to open, flip each pancake.  When fully cooked, transfer the pancakes to a plate.

All Almond Flour/Meal recipes are off limits during the Whole 30!!

I am Jessie, a modern-day CaveWoman. You can contact me at thecavewomanskitchen @ gmail (dot) com or leave comments on my facebook page and if you are on twitter you can find my tweets here.