Thanks to Barbara Kephart, who’s so kind to bring us gifts regularly. One day she brought us these delicious gluten free pancakes.. We thought we would share this lovely recipe with you! (no syrup needed!)
2 large eggs
1 tablespoon of vanilla extract
1/4 cup water
1/8 cup raw agave nectar
1 1/2 cups almond meal or cashew meal
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 tablespoon arrowroot powder
1 teaspoon cinnamon
2 tablespoons grape seed oil or coconut oil
In a blender, combine eggs, vanilla, water and agave nectar. Blend on high for 1 minute, until smooth.
Add in almond or cashew meal, salt, baking soda, arrowroot powder and cinnamon. Blend until smooth, roughly 1 minute.
If the batter seems too thick, blend in a little more water.
Heat oil in a skillet on medium-low heat.
Pour in small amounts, to encourage not eating too much of these pancakes.
When the batter starts to bubble, flip the pancakes to finish cooking.
Serve with berries, nut butter, unsweetened fruit jam or favorite pancake topping!