Snickerdoodle Pancakes (Gluten/Dairy/Soy/Grain Free)

By weavincanuck

Ingredients

• 1 Cup Blanched Almond Meal (such as Honeyville)
• 3 Large Organic Eggs
• 2 TBS Oil (I suggest Grapeseed or Coconut Oil)
• 2 TBS Water
• 3 TBS Granulated Sugar (refined or unrefined)
• 1 Tsp. Almond Extract
• 1 Tsp. Vanilla Extract
• 1/4 Tsp. Salt
• Oil for Cooking
• Granulated Unrefined Sugar and Cinnamon For sprinkling.

Details

Servings 6
Adapted from brittanyangell.com

Preparation

Step 1

To a blender add the 3 eggs. Turn on high for about one minute. Add the remaining ingredients and process another minute until smooth.
Drizzle 1-2 TBS of oil into a non- stick skillet (Coconut Oil recommended) Turn the burner on to medium. Let the oil warm for maybe 30 seconds and then pour in the pancake batter.
Sprinkle as much (or as little) cinnamon onto each pancake. Sprinkle with a little sugar.
Just prior to flipping sprinkle on another pinch of sugar (This will give them that snickerdoodle texture).
Flip- and cook. They will only need to cook maybe 1-2 minutes on each side.
Serve with butter, or Coconut Oil!