Yummy yummy yum! I’m so happy these came out great the second time I made them. Andy, Sylvie and Rob fight over these little guys and I love it because they are filled with goodness. No flour, no dairy, low sugar, and packed with protein these are perfect if you (or your family or guests) suffer from Celiacs Disease or have gluten or lactose sensitivities. Regardless, they are a hit with us and so healthy that I’m ridiculously happy to make them over and over again. The first time I made these they had a pretty bad aftertaste and John my gluten free tester commented that they were fine but his mom’s gluten free pancakes from the box were better. Well, that was tough to hear and a blow to my ego so I tried again this time using fresh almond meal (I think the first one was probably rancid – gross, I know!) And I used agave nectar as recommended in the recipe and well, they were much much better. Well, really tasty! I made these with added cinnamon and tried one with raspberries which were actually the best. I imagine blueberries would be delicious too. But as usual, the kids like them with chocolate chips most.
Best to buy agave nectar in bulk from the health food store or online. Amazon makes it easy. You can find arrowroot powder at the supermarket but also great to buy in bulk at Penzeys.com or Amazon. Lastly – you can find grapeseed oil at the supermarket.
power packed pancakes (from The Gluten-Free Almond Flour cookbook by Elana Amsterdam):
I double this recipe as it yields only 12 smallish pancakes
2 large eggs
1/4 cup agave nectar
1 tablespoon vanilla extract
1/4 cup water
1 1/2 cup blanched almond flour (almond meal)
1/2 teaspoon kosher or sea salt
1/2 teaspoon baking soda
1 teaspoon cinnamon (or more or less to taste)
1 tablespoon arrowroot powder
chocolate chips, blueberries or raspberries to taste and as desired
2 tablespoons grapeseed oil (for the pan)
In a bowl, whisk together the almond flour, salt, baking soda, arrowroot powder and cinnamon. Set aside.
In a blender, combine the eggs, agave nectar, vanilla extract and water. Process on high for about a minute.
Add the dry ingredients to the blender and process again until thoroughly combined.
I like to use two skillets. Pour a tablespoon of grapeseed oil into each pan and heat at medium low to eventually low. Ladle 1 heaping tablespoon of batter onto the skillet (then add a few chips or berries to each if desired) and cook until small bubbles appear. Then turn over (this can be a little tricky) and gently cook the other side – being careful not to burn.
Repeat with remaining batter and serve
other dessert recipes you might like:
- chocolate covered Peeps
- flourless (and butterless) crazy delicious chocolate cookies
- coconut mounds (the best ever) (dairy and gluten free btw)
- berry boy bait (cake)
- chocolate brownie cookies