Ingredients for Dairy Free Gluten Free Pancakes Flapjacks
- 2 large eggs
- Agave Nectar
- Vanilla Extract
- 1/2 cup water
- 1 1/2 cups almond flour
- Sea Salt
- 1 teaspoon baking soda
- 2 tablespoons grapeseed oil (plus more as needed)
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How to Make Dairy Free Gluten Free Pancakes Flapjacks
- In a blender, combine 2 large eggs, 1/4 cup agave nectar, 1 teaspoon vanilla extract, and 1/2 cup water. Blend on high speed until completely smooth.
- Add 1 1/2 cups almond flour, 1/2 teaspoon salt, and 1 teaspoon baking soda to the blender. Blend again until just combined. Do not overmix.
- Heat 2 tablespoons of grapeseed oil in a large skillet or griddle over medium heat.
- Pour 1/4 cup of pancake batter onto the hot skillet for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Watch for bubbles to form on the surface; flip when they begin to burst.
- Transfer cooked pancakes to a plate. Repeat steps 4 and 5 with the remaining batter, adding more oil to the skillet as needed.
- Serve immediately with your favorite toppings, such as fresh fruit, maple syrup, or dairy-free whipped cream.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
2g
Fat
3g
Carbs
0g
