Pancakes 

Gluten free, Grain free, refined sugar free

Recipe serves 3.

For our family of 6, I usually triple this recipe. I cook 2/3 of the batter and that leaves me with a jar of batter in the fridge for quick blueberry pancakes on a busy morning.

1 cup almond flour

½ cup arrowroot

1 tsp baking powder

2 TBS buttermilk powder (ok to omit if you are avoiding dairy)

1 TBS chia seeds

1 tsp cinnamon

1/2 tsp cardamom

2 TBS melted butter, or ghee or coconut oil

2 eggs

1 tsp vanilla

3/4 cup water

1 TBS honey (optional)

Place all dry ingredients in a blender and mix. Add wet ingredients to dry mixture and blend until fully combined. The batter will keep for at least a week if kept in a glass jar in the refrigerator. Heat a griddle or large pan on medium-low heat, and grease with coconut oil or ghee before pouring 1/4 cup of batter onto the pan. If possible, fit two or three pancakes in the pan at a time. 

Flip when the surface bubbles.

Serve immediately with berries and maple syrup or coconut yogurt.