P I started the day thinking I'd make these pancakes from from Elana Amsterdam's " The Gluten-Free Almond Flour cookbook. But it turns out that I needed a blender to make them. So happens my hubby was heading out to Wal-Mart so he picked me up a blender and we had pancakes for supper. First I need to say that I made substitutions in Elana's recipe butter for grape seed oil and honey for the agave nectar. 1-1 ratio. This is because-I just didn't have the oil and I'm not sure if Agave ( which I don't have anyway) fits in with Linda's no sugar substitutes other than honey. I just know that Ms Amsterdam Would wonder what the heck in her healthier version.
Yes my version served with butter and honey were yummy. They are dollar pancakes, but stuffed me.
P.S. 10/22/15 : It turns out that my way is the healthier way-both butter & honey are better for you.
Makes 12 pancakes
Make the batter in a blender to ensure the proper consistency.
2 large eggs
1/4 cup honey
1tablespoon 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 butter ( or grape seed oil)
In a blender, combine the eggs, honey, vanilla, & water; process on high for about 1 minute, until smooth. Add the almond flour, salt, baking soda & arrowroot powder and blend until thoroughly combined.
Heat the butter in a large skillet over medium low heat.This medium low is important with this type batter, kind of a slower cook. Ladle 1 heaping tablespoon of the batter onto the skillet for each pancake; when bubbles begin to open, flip each pancake. Then serve when done.