Gluten Free Almond Pancakes

Almond PancakesWe’re all morning people in our house, so breakfast is a big deal. Of course, there’s always the standard eggs, and of course bacon. Once in a while I like a good pancake or waffle too. So, I’ve been experimenting with pancake recipes. This one turned out to be post worthy. It turns out to be a very delicate pancake, but very fluffy. They’re sweet enough to eat without any syrup, but not too sweet – just cut back on the agave syrup if you like a more savory pancake, or if you want to have them with fried chicken or something like that. They tasted good left over, cold, as a snack. Even the non-gluten free fam liked them. Enjoy!

¾ Cup Almond Meal
½ Cup Brown Rice Flour
½ Cup Coconut Flour
3 Tsp. Baking Powder
1 Tsp. Baking Soda
¼ Tsp. Xanthan Gum
¼ Tsp. Salt
3 Large Eggs
1 ¾ Cup Vanilla Almond Milk
3 Tbsp. Coconut Oil
3 Tbsp. Agave Syrup


In a medium sized mixing bowl, combine all of the dry ingredients. In a separate mixing bowl, combine the eggs, almond milk, coconut oil, and agave syrup. Mix well. Add wet ingredients to dry ingredients and mix thoroughly. Preheat a skillet on medium high and spray with cooking spray. Using 1/3 Cup measuring cup, drop batter onto hot skillet. Cook until golden brown on each side. Flip carefully and cook until golden brown on the other side. Note: these are delicate pancakes, so make sure you slide the spatula under them carefully, or they will break. Makes about 12 pancakes.


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