1 cup almond flour
2 Tbsp sugar
2 Tbsp. baking powder
1/6 tsp. sea salt
1 tsp. freshly grated grapefruit zest
1/2 tsp. cinnamon
1/4 tsp. chili powder
1 cup almond milk
1/4 cup Organic Blenheim Apricot Jam
2 Tbsp. oil
Toppings:
1/4 cup agave nectar
4 Tbsp. Organic Blenheim Apricot Jam
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1. In a large bowl, combine all ingredients; mix well until combined.
2. Spray a large pan with nonstick cooking spray; set over medium heat. Let pan warm for 2 minutes over flame.
3. When the pan is hot and ready for the batter, spoon the pancake mixture onto the hot surface.
4. Cook for 2-3 minutes, then gently flip using a spatula. Pancakes will be cooked when golden brown and bubbles form in the middle.
5. Repeat with remaining batter.
6. Serve with a drizzle of agave nectar and a dollop of Organic Blenheim Apricot Jam .
7. Enjoy!
| Yield: | 2 servings | |||||||||||
| Prep Time: | 0 hr 5 mins | |||||||||||
| Cook Time: | 0 hr 5 mins | |||||||||||
| Ready In: | 0 hr 5 mins | |||||||||||
| Category: | Breakfast | |||||||||||
| Main Ingredient: | Flour | |||||||||||
| Cooking Method: | Frying |
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| Special Diet: | Diabetic | Egg Free | Gluten Free | High Fiber | Kid Pleaser | Lactose Free | Low Calories | Low Carb | Low Fat | Organic | Vegan | Vegetarian |
| Recipe Tags: | gluten free | vegan | dairy free | pancakes | ||||||||
