Ingredients Jump to Instructions ↓

  1. 2 eggs

  2. 1/4 cup agave nectar

  3. 1 tablespoon vanilla extract

  4. 1/2 cup water

  5. 1 1/2 cups blanched almond flour

  6. 1/2 teaspoon celtic sea salt

  7. 1/2 teaspoon baking soda grapeseed oil for sauteing

Instructions Jump to Ingredients ↑

  1. In a blender, combine eggs, agave, vanilla and water and blend on high until smooth Add almond flour, salt and baking soda and blend again to incorporate dry ingredients into batter Warm grapeseed oil in a large skillet over medium heat Pour pancake batter onto skillet Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side Remove from heat to a plate Repeat process with remaining batter, adding more oil to skillet as needed


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