I have another post about pancakes, but tried another recipe and just had to write about them. These are soooo good! And the topping took some time, but so worth it! Fruit puree or plain fruit works just as well for a topping. These taste and have the texture more like "regular" pancakes. They are dairy-free, gluten-free and sugar-free - added bonus. :) (Well, I made them sugar-free by substituting the agave nectar with applesauce)
(The Gluten-Free Almond Flour Cookbook)
2 large eggs
1/4 unsweetened applesauce
1 T. vanilla extract
1/4 c. water
1 1/2 c. blanched almond flour
1/2 t. baking soda
1 T. arrowroot powder
2 T. grapeseed oil
In blender, combine eggs, applesauce, vanilla extract, and water; process on high for about 1 minute, until smooth. Add almond flour, salt, baking soda, and arrowroot powder, and blend until thoroughly combined.
Heat grapeseed oil in large skillet over medium-low heat. Ladle 1 heaping tablespoon of the batter onto the skillet for each pancake. Cook until small bubbles form on the top of each pancake; when the bubbles begin to open, flip each pancake. When fully cooked, transfer the pancakes to a plate. Repeat with remaining batter.
Cinnamon Apple Syrup
(The G-F Almond Flour Cookbook)
2 c. apple juice
2 medium apples, peeled, cored, sliced 1/4" thick
1 t. ground cinnamon
2 T. arrowroot powder
In large saucepan, bring apple juice and apples to boil. Whisk in cinnamon, then decrease heat to a simmer for 5 minutes.
In small bowl, dissolve arrowroot powder in water, stirring to make a slurry. Raise heat under saucepan to high. Add arrowroot slurry to apples and stir constantly until the mixture thickens, about 1 minute. Simmer over medium heat for 12 -15 minutes, until the mixture reaches the consistency of syrup.
Store in a glass Mason jar in refrigerator for up to 3 days.