Pancakes (grain free, gluten free, dairy free)

"Mommy, will you make pancakes for breakfast?"  I hear this request almost every Friday and Saturday (and some weekdays, too) from my kid-lings.  They've even been known to ask for pancakes at dinner time! 

Once we started eating grain free, I knew I had to come up with some sort of pancake recipe.  So I went to work.  (i.e. scoured the internet for ideas and then tweaked and tweaked to our liking...)  With blanched almond flour and eggs as the base, these pancakes are high in protein, unlike their traditional gluten-loaded cousins.  

I hope you enjoy!

Pancakes (grain free, gluten free, dairy free)

Ingredients:

3 cups blanched almond flour (Honeyville Grain)

6 extra large eggs

1/4 cup honey

1 tablespoon vanilla

1/2 teaspoon salt

3/4 teaspoon baking soda

1 teaspoon apple cider vinegar

1/4 cup coconut oil 
ghee

Instructions:

Mix all ingredients (except ghee) in a blender or food processor until well combined.   

Heat griddle on low to medium low. (I've used both cast iron and stainless steel skillet - but prefer cast iron.)  Once skillet is heated, add ghee.  Then pour batter. When edges look dry and bubbly, flip carefully.

I've found it's better to cook these on low to medium low heat.  Cast iron retains heat very well.  I find I have to adjust the burner while cooking these - lowering, then maybe turning up a pinch.  If skillet is too hot, the outside will be overdone with a raw middle.  

It's really not as tricky as it seems...Enjoy!  This makes a lot!