Honey Almond Pancakes
(Gluten-free, Grain-free, Dairy-free, Soy-free, Refined Sugar-free)
Makes 10-12 pancakes
2 cups gluten-free almond flour
4 tablespoons Collagen Powder
3 large eggs
¾ cup water
2 tablespoons honey
½ teaspoon baking soda
½ teaspoon kosher or fine sea salt
Grapeseed or vegetable oil, for cooking
Preheat the oven to 200ºF.
In a large mixing bowl, whisk together the almond flour, collagen powder, eggs, water, honey, baking soda, and salt.
Heat a skillet or griddle over medium-low heat until a drop of water sprinkled on the pan sizzles immediately. Brush the pan with oil and let heat for a few seconds.
Ladle a scant ¼ cup of pancake batter onto the pan for each pancake. Cook until the bottoms are golden brown and the edges appear dry, about 5 minutes. Gently flip and cook for another 1½ – 2 minutes or until the bottoms are browned and the pancakes feel firm to the touch. Keep the cooked pancakes warm in the oven while preparing the rest. Serve warm.