Here’s a ‘sweet’ idea for your weekend breakfast cook up
Makes 24 pancakes
Ingredients:
- 3 cups blanched almond flour
- ½ cup heavy cream
- 8 eggs
- ½ cup salted butter, melted
- ¼ cup agave nectar
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 pinch celtic sea salt
- Butter for frying
Method:
- In a Vitamix, combine almond flour, cream, eggs, butter, agave, vanilla, baking soda and salt and blend on high until smooth
- Melt 1 tablespoon butter in a large skillet over medium heat
- When butter is hot, ladle pancake batter onto skillet
- Pancakes will bubble, when bubbles open, flip pancakes over and cook on other side
- When pancakes are done, remove from heat to a plate
- Ladle more batter onto skillet and make additional batches, adding more butter to grease skillet as needed
- Serve with syrup and yogurt (if desired)
