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Gluten Free Pancakes

2 whole Eggs
1/4 cups Agave Nectar
1 Tablespoon Vanilla Extract
1- 1/2 cup Blanched Almond Flour
1/2 teaspoons Celtic Sea Salt
1/2 teaspoons Baking Soda
1 drop Grapeseed Oil For Sauteing


1. In a Vita-mix, combine eggs, agave and vanilla and blend on high until smooth. 2. Add almond flour, salt and baking soda and blend again to incorporate dry ingredients into batter. 3. Let batter sit for 15-20 minutes to thicken up. 4. Warm grapeseed oil in a large skillet over medium heat. 5. Ladle pancake batter onto skillet. 6. Pancakes will form little bubbles. When bubbles open, flip pancakes over and cook other side. 7. Remove from heat to a plate. 8. Repeat the process with the remaining batter, adding more oil to skillet as needed.

Source: tastykitchen.com