I have always loved breakfast for dinner, but since we really try to limit our wheat, pancakes have been off limits. Not anymore! Elana's Pantry has come up with an excellent grain free pancake recipe. I modified it just a touch because I'm not good at following recipes sometimes, but they turned out so good! They are dense, but not too much so. They have a bit of fluff to them, and they go perfectly with a bit (okay, a lot - you know me too well) of butter and a smidgen of maple.
Ingredients
- 3 Eggs
- 1 Tbsp Water
- 1 Tbsp Vanilla
- 2 Tbsp Maple Syrup
- 1 1/2 cups Almond Flour (you have to used flour here, not meal, otherwise they're too dense)
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- Butter, for cooking
Directions
Combine wet ingredients in a blender and blend. Add dry ingredients and blend again. In a skillet over medium heat, melt butter and drop batter a scant 1/4 cup at a time, making sure to spread it thinly. When bubbles rise and pop, flip. Watch them because they can burn pretty quickly. Serve as traditional pancakes, however you like them.
Enjoy!
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