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“For children with celiac disease who can't tolerate wheat, these pancakes made from almond flour are ideal. The recipe is from "The Gluten-Free Almond Flour Cookbook by Elana Amsterdam"”
READY IN:
20mins
YIELD:
18 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, whisk together eggs, water, vanilla, and agave. Add almond flour, salt and baking soda and mix until thoroughly combined.
  2. In a skillet, heat grapeseed oil over medium-low to medium heat.
  3. Scoop heaping 1 tablespoons of batter at a time into skillet.
  4. Little bubbles will form on surface of pancake; when bubbles open, flip pancake and cook other side.
  5. Remove pancakes to a plate. Repeat process with remaining batter, adding more oil to skillet as needed.

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