2 Large Eggs
1/4 cup Agave Nectar
1 Tablespoon vanilla [pure please]
1/4 cup water
1 1/2 cup blanched almond flour [Honeyville farm, any other the cakes will become much more dense]
1/2 Tsp sea salt [I like Celtic]
1/2 Tsp baking soda
1 Tablespoon arrowroot powder
2 tablespoons grape seed oil [you can use any type of oil]
In a blender or food processor, combine eggs, agave nectar, vanilla extract and water, process on high until smooth. Add the almond flour, salt, baking soda and arrowroot powder, and blend until thoroughly combined. Heat you nonstick pan, when hot, using a basting brush, brush on grape seed oil, and lower heat to medium low and ladle the batter into the pan, cook until small bubbles form on top of pancakes then flip, when fully cooked, put on plate. Add toppings such as fresh fruit and whipped cream. DON’T USE CANNED WHIPPED CREAM!
1 cup heavy whipping cream
1 tsp vanilla extract
1 tsp agave nectar
With a hand mixer mix all ingredients together until stiff peaks form and you’re ready to eat!!!! TRUST ME YOU WILL NEVER BUY CANNED WHIPPED CREAM AGAIN!
Please note: taste your pancakes before putting syrup on them, the Agave Nectar is very sweet, you may not need as much maple syrup as you normally use. You can reduce the sweetness by cutting the Agave to 1/8 cup.