This recipe is not your typical pancake recipe - it is composed of ingredients that are more healthful than your average pancake mix. They tend to be a bit smaller in size, but are great for kids.
Thanks to Elana Amsterdam, author of The Gluten-Free Almond Flour Cookbook and an amazing gluten-free recipe blog, I have a fantastic recipe to share with you. Mmmm.... comfort food.
Almond flour is made of ground raw almonds, high in monounsaturated fats which reduce the risk of heart disease. They are also high in magnesium (helping to improve the flow of blood, oxygen and nutrients throughout the body) and potassium (essential for maintaining normal blood pressure and heart function). So, as you can already see, almonds are very good for the heart and cardiovascular system.
Almonds are also very high in protein - a quarter cup contains more protain than the typical egg.
Gluten Free Pancakes
- 2 eggs
- 1/4 cup raw agave nectar
- 1 TBSP vanilla extract
- 1 1/2 cups almond flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- grapeseed oil for sauteing
In a blender, combine eggs, agave and vanilla and blend on high until smooth. Add almond flour, salt and baking soda and blend again to incorporate dry ingredients into batter. Let batter sit for 15-20 minutes to thicken up. Warm grapeseed oil in a large skillet over medium heat. Ladle pancake batter onto skillet. Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side. Remove from heat to a plate. Repeat process with remaining batter, adding more oil to skillet as needed. Makes 12 pancakes.
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