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Almond Pancakes




Source of Recipe


Oregonian-Published May 4, 2010


Recipe Introduction


Makes 20 pancakes
Although almond flour pancakes appear delicate during cooking, they actually make quite a hearty breakfast. However, they require careful attention to ensure perfect results: It is essential to cook the pancakes over moderately low heat to keep them from burning, since both the agave nectar and the almond flour have a tendency to brown too quickly over higher heat. You may need more oil if you don't have a well-seasoned cast-iron or nonstick skillet. A griddle works even better.


List of Ingredients




2 eggs
1/4 cup agave nectar
1 tablespoon gluten-free vanilla
1/4 cup water
1 1/2 cups blanched almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 tablespoon arrowroot powder
2 teaspoons vegetable oil, more if needed
Strawberry Sauce, for serving (or your choice)





Recipe



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

Heat the oil on a nonstick griddle over medium-low heat. Ladle 1 heaping tablespoon of the batter onto the griddle for each pancake, spreading with the back of a spoon. Cook until the pancakes are firm enough to turn, about 2 minutes. Carefully turn with a spatula and cook for about 1 minute on the second side. Repeat with the remaining batter, adding additional oil to the griddle between batches if necessary. Serve the pancakes with Sauce or syrup.