almond flour pancakes

GAPS Diet.  Day 44.

Yeah, baby yeah.  Fluffy, moist, savory and sweet.  MmMm so glad there are leftover pancakes for breakfast tomorrow!

almond flour pancakes
serves 4-6 [makes 10-12 pancakes]

4 cups almond flour*
2 tsp vanilla bean powder or extract
1 tsp celtic mineral sea salt
8 eggs
8 tbsp [plus more for the skillet] coconut oil, ghee or heat stable fat, melted
2 tbsp raw honey
1/4-1/3 cup sparkling water**
3-4 bananas, mashed [for topping]


Mix together almond flour, powdered vanilla and sea salt in a bowl.

In a separate bowl, beat the eggs, honey and fat.  Add vanilla extract to this mix if applicable.

Mix the dry ingredients into the wet until well combined.  Add sparkling water a little bit at a time until you get a slightly runny batter.  You don't want the batter to be too runny nor too dry.

Heat your skillet over medium-high heat.  I used a cast iron skillet, which tends to hold heat, so you may need to turn it down once heated up to keep it from becoming too hot.  Put a generous spoonful of fat in the pan.  Using a 1/4 cup measuring cup [or similar sized spoon], scoop batter into pan.  You can make more than one pancake at a time, but I found it easier to flip them one at a time.  Allow the pancake to cook about 30 seconds on one side before flipping [quickly!].  It may take one or two practice pancakes to get the perfect timing/heat.

Top with mashed banana and enjoy - thoroughly. 

*Make your own almond flour from raw almonds.  Simply grind them up in your food processor or blender until they turn into a coarse meal.  Don't blend for too long or you'll have nut butter!  I use soaked, sprouted and dehydrated almonds for optimal digestion and absorption.
**I used sparkling water to make the pancakes a bit lighter.  You could also sub spring water if you like.