Gluten-Free Pancakes

We’re not a totally gluten-free family, though my readings have convinced me that avoiding it in some measure is a good move.  Elana’, has provided me with a great introduction to healthy, yummy, gluten-free recipes.  Once you have the somewhat strange ingredients on hand (almond flour, agave nectar, arrowroot powder), it’s simple to whip up healthy, fun fare.  I’ve actually come to prefer Elana’s recipes over some of my previous recipe staples. More of her stuff will be forthcoming.  🙂

I have always enjoyed a good stack of pancakes for breakfast, but until this recipe, I always felt drowsy and gross afterward.

According to the recipe’s author, Elana Amsterdam, “This is a healthy, dairy-free, high-protein way to start the day. They offer something sweet for the morning that won’t spike your blood sugar. . .” (from her Gluten-Free Almond Flour cookbook)

This recipe makes thin pancakes – somewhere between a crepe and a regular fluffy pancake.  With the blueberry sauce on top, they were delightful!

2 large eggs

1.4 cup agave nectar

1 tablespoon vanilla extract

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 tablespoons grapeseed oil

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

Heat the grapeseed oil in a large skillet over medium-low heat. (I used butter, since we didn’t need this to be a 100% dairy-free recipe.) Ladle 1 heaping tablespoon of the batter onto the skillet for each pancake.  (I poured 1/4 cupsfuls at a time, so I ended up with about 10 pancakes instead of 12.)  Cook until small bubbles form on the top of each pancake; when the bubbles begin to open, flip each pancake. When fully cooked, transfer the pancakes to a plate.


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