Author: Canadian Living

  • Portion size 6 servings
  • Credits : Wendy Humphrey


  • 3 eggs
  • 1 tablespoon water
  • 1 tablespoon vanilla
  • 2 tablespoons agave nectar
  • 1 1/2 cup almond flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda


1. In a large bowl whisk together eggs, water, vanilla and agave.

2. Add almond flour, salt and baking soda and mix until thoroughly combined.

3. Heat grapeseed oil on skillet over medium low to medium heat. Scoop 1 heaping tablespoon of batter at a time onto the skillet. Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side.

4. Remove from heat to a plate. Repeat process with remaining batter, add more oil to skillet as needed.
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Gluten Free Pancakes