This is from the back of a package of
Dowd & Rogers Gluten Free California Almond Flour that I bought on
Amazon. I like them
better than the buckwheat ones I've been making, and
they are lower in carbs.
2 eggs, 1 Tablespoon vanilla, 1 1/2 Cups almond flour, 1/4 Cup agave nectar, 1/2 Cup water, 1/2 tsp. sea salt, and 1/2 tsp. baking soda.
I also added a half cup Splenda because I like things sweet. I would suggest that you use less sea salt, too.
In a blender (or food processor, or mixing bowl), combine eggs, agave, vanilla and water, and blend on high speed until smooth. Add rest of ingredients and blend.
(It is kind of watery and these will not puff up but still delicious)
Oil griddle (or use Pam) or large skillet on high heat. Make sure pan is hot before adding batter. Pour pancake batter onto skillet. Pancakes will form large bubbles. When bubbles open, flip pancakes over and cook other side (don't make the pancakes too big or they will be hard to flip). Repeat with remaining batter.
Makes 8 regular size or 12 small pancakes. I usually eat it with butter and Mrs. Butterworth's sugar free maple syrup.
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