Everyone likes pancakes. So I was quite happy when the Almond Board of California asked me to create a pancake recipe for them. I do have a couple of other gluten-free pancake recipes, though I think this one is the best of the bunch!
Hope you enjoy these high-protein, gluten-free pancakes made with almond flour as much as we have.
*Note: Or to conform to Paleo diet guidelines, use coconut oil instead.
In a large bowl, whisk together the eggs, water, vanilla, and agave nectar or honey. Add the almond flour, salt, and baking soda and mix until thoroughly combined. Heat 1 tablespoon grapeseed oil on skillet over medium-low to medium heat. Scoop 1 heaping tablespoon of batter at a time onto the skillet
The pancakes will form little bubbles; when the bubbles burst, flip the pancakes over and cook the other side for 1-2 more minutes. Remove from heat to a plate.
Repeat the process with the remaining batter, adding more oil to the skillet as needed to keep the batter from sticking. Serve with blueberries, maple syrup, and chopped almonds.