DAIRY-FREE, GLUTEN-FREE PANCAKES (FLAPJACKS)
This is my version of the traditional flapjack for North America for people with diet restrictions. Don't be fooled though, this breakfast staple tastes great and will satisfy just about anyone.
Provided by Elanas Pantry
Categories Breakfast
Time 15m
Yield 12 flapjacks, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 45.1, Fat 2.4, SaturatedFat 0.8, Cholesterol 93, Sodium 484.7, Carbohydrate 0.6, Sugar 0.5, Protein 3.1
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