Do you ever crave pancakes and bacon? I grew up with Sunday always being pancake day. Now these weren’t healthy, they were the light and fluffy pancakes drenched in sugary style syrup. They were delicious. I loved that breakfast and miss it. I made up a batch of pancakes that are gluten free and sugar free. They aren’t quite as fluffy as the ones with white flour but they are the fluffiest ones I have made since eating this way. I was impressed with their fluffiness and even how they look. They look like pancakes!! I am so excited about this recipe. This is also an NSI recipe- no special ingredients. I used gentle sweet for my sweetener, but you can use what you have.
1 1/2 Cups Almond Flour
3 Pinches of Salt
Scant 3/4 Teaspoon of baking soda
1/2 Teaspoon of Vanilla Extract
1/4 Cup of Oil- I used virgin coconut oil
1/4 Cup of Water
1 Tablespoon of Gentle Sweet
1.Put everything in a blender and blend until combined. (You can use an electric mixer if you don’t have a blender).
2. Allow to rest for a few minutes while you clean up the kitchen.
3. Bake on a griddle until there a bubbles forming and flip. I cooked mine on the griddle set at 350 degrees.
4. Remove when the other side is cooked.
5. Serve with your favorite low carb toppings. I made cooked some blueberries with a little water and add some sweetener.
This made 12 pancakes. I scooped the batter with a 1/4 cup measuring cup.