Yield: 8 pancakes

1/2 cup blanched almond flour
1/2 cup arrowroot
1 tsp. baking powder
1/4 tsp. fine sea salt
2 eggs
1/4 cup unsweetened applesauce
1/2 tsp. vanilla extract, optional
Olive oil cooking spray or ghee, for griddle
Maple syrup, for serving

1. In a bowl, whisk together almond flour, arrowroot, baking powder and salt. In a separate bowl, whisk eggs with apple sauce and vanilla. Stir egg mixture into almond flour mixture until just combined.

2.  Warm a griddle over medium-low heat. When warm, mist with cooking spray or brush with ghee. Drop pancakes by scant 1/4-cupfuls, spreading evenly. Cook until undersides are golden, 2 to 3 minutes, then flip and cook until cooked through and golden on both sides, 1 to 2 minutes longer. Serve warm with maple syrup.
 

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