Sunday mornings are my favorite time of the week. I can’t sleep late any more, my wiring has shifted to turn me into an early riser. Most days of the week I fly out of bed right before the alarm at 5:00am. Sundays are different, lounging as long as possible in my pajamas, curled up on the couch I indulge in a great book, a grotesque amount of coffee and a delicious breakfast. These pancakes often take center stage, feel free to add chocolate chips, nuts or your favorite pancake topping.
Gluten free Pancakes
3 large eggs
1 tablespoon water
1 tablespoon vanilla extract
2 tablespoons coconut sap syrup
1 ½ cups blanched almond flour
¼ teaspoon sea salt
¼ teaspoon baking soda coconut oil for cooking
In a large bowl whisk together eggs, water, vanilla and coconut sap syrup.
Add almond flour, salt and baking soda and mix until thoroughly combined.
Heat oil in a skillet over medium low to medium heat.
Scoop 1 heaping tablespoon of batter at a time onto the skillet. Pancakes will form little bubbles. When the bubbles open, flip pancakes over and cook other side.
Remove from heat to a plate repeat process with remaining batter, add more oil to skillet as needed.
AUTHOR: Melissa Levy
img source: http://www.ourfoodstories.com/2014/11/glutenfree-and-vegan-banana-pancakes.html