This is a recipe I love
On lazy weekend morning this is one of my family’s favorites! I add cardamom and cinnamon to my pancakes. I use honey instead of agave. We use 100% maple syrup and berries or bananas to top our pancakes. I like to cook the pancakes on a griddle so that I can make a bunch at once.
IF there are ever any left over pancakes, we make breakfast sandwiches out of them the next day. We add a fried egg and some bacon (paleo of course) on top of the pancake. Non paleo eaters in our house will sometimes add cheese, paleo eaters sometimes add goats milk cheese or buffalo mozzarella cheese.
PREP TIME
10 mins
COOK TIME
10 mins (3-5 minutes per side on each side)
TOTAL TIME
about 20 mins
Ingredients
- 3 large eggs
- 1 tablespoon water
- 1 tablespoon vanilla extract
- 2 tablespoons agave nectar or honey
- 1½ cups blanched almond flour (not almond meal)
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- grapeseed oil or coconut oil for cooking
Instructions
- In a large bowl whisk together eggs, water, vanilla and agave
- Add almond flour, salt and baking soda and mix until thoroughly combined
- Heat grapeseed oil on skillet over medium low to medium heat
- Scoop 1 heaping tablespoon of batter at a time onto the 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, add more oil to skillet as needed
Serves:18pancakes
Original recipe found here: Original Recipe
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