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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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For children with celiac disease who can't tolerate wheat, these pancakes made from almond flour are ideal. The recipe is from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam Ingredients:
3 large eggs |
1 tablespoon water |
1 tablespoon vanilla extract |
2 tablespoons agave nectar |
1 1/2 cups almod flour |
1/4 teaspoon salt |
1/4 teaspoon baking soda |
grapeseed oil, for cooking |
Directions:
1. In a large bowl, whisk together eggs, water, vanilla, and agave. Add almond flour, salt and baking soda and mix until thoroughly combined.
2. In a skillet, heat grapeseed oil over medium-low to medium heat.
3. Scoop heaping 1 tablespoons of batter at a time into skillet.
4. Little bubbles will form on surface of pancake; when bubbles open, flip pancake and cook other side.
5. Remove pancakes to a plate. Repeat process with remaining batter, adding more oil to skillet as needed.
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