GF Pancakes

adapted from Elana's Pantry


2 eggs
¼ cup raw sugar
1 tablespoon vanilla extract
1 ½ cups blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
1 Tablespoon non dairy milk
grapeseed oil for sauteing

In a blender or food processor, combine eggs, sugar and vanilla and blend on high until smooth

Add almond flour, salt and baking soda and blend again to incorporate dry ingredients into batter

Let batter sit for 15-20 minutes to thicken up. Add non dairy milk to thin out the batter.

Warm grapeseed oil in a large skillet over medium heat

Ladle 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