Easy Blender Pancakes (Grain-Free)
Adapted from Cook’s
- Prep Time: 8 minutes
- Cook Time: 15 minutes
- Total Time: 23 minutes
Ingredients
For the batter:
- 2 large eggs plus 1 egg white
- 2/3 cup water
- 1/4 cup ghee or coconut oil, melted and cooled
- 2 tablespoons honey or maple syrup
- 2 teaspoons vanilla extract
- 2 1/2 cups finely ground almond flour
- 1/2 cup arrowroot flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon Celtic sea salt
For frying:
- 4 tablespoon unsalted butter or coconut oil
- Butter and maple syrup for serving
Instructions
- Place the eggs, egg white, water, ghee, honey and vanilla in the blender and blend until frothy, about 30 seconds. Place the almond flour, arrowroot, cream of tartar, baking soda, and sea salt in the blender and blend until smooth.
- Heat a large skillet over medium-low heat for 2 minutes. Add 1 tablespoon butter and swirl the pan to coat. Spoon pancake batter, about 1/4 cup each, into pan and cook until edges are set and the first side is golden, about 2-4 minutes. Flip the pancakes and continue cooking until the second side is golden brown, about 2-3 minutes. Repeat with remaining batter.
- Serve with butter, maple syrup, or any other toppings of your choice.
Nutrition
- Serving Size: Serves 6