Calories
105kcal
Sugar
3g
Fat
6g
Carbs
12g
Protein
3g
Ingredients
- 2 tablespoons agave nectar
- 1 teaspoon baking powder
- 1 cup blanched almond flour
- 2 large eggs
- 1/4 cup almond milk, or preferred milk alternative
- pinch of salt
- 3/4 cup tapioca flour
- 1/2 teaspoon vanilla
- 1 1/2 cups warm water
- 1/4 teaspoon distilled white vinegar
- 1 teaspoon xanthan gum
Preparation
- Start by making the buttermilk.
- Mix together the almond milk and vinegar, set aside.In a large bowl, whisk together all of the dry ingredients: almond flour, tapioca flour, xanthan gum, salt, and baking powder.In a medium-sized bowl, whisk together all of the wet ingredients: agave nectar, eggs, milk mixture, water, and vanilla.
- Whisk the wet ingredients into the dry, mixing well.
- Add warm water one tablespoon at a time if the batter needs to be thinned out more.
- Heat a skillet or griddle over medium heat.Lightly grease the skillet and, using an ice cream scoop, pour in the batter. Then, spread it out with the back of a spoon.Cook for 1 minute, or until the bottom of the pancake is firm.Flip it over, squish it down with a spatula, and cook an additional 1-2 minutes or until done.Set aside on a plate and repeat with the remaining batter. Makes 10-12 pancakes.
- Serve with Earth Balance butter and syrup or fruit. Delicious!
