Egg-Free Almond Pancakes Recipe

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For more about this recipe: Surprising Egg Substitutes

4819
  • 16Servings

Ingredients

  • 2 Tbs. organic chia seeds
  • 6 Tbs. water
  • ¼ cup organic unsweetened applesauce
  • ½ cup unsweetened organic almond milk
  • 1½ tsp. gluten-free vanilla extract or vanilla flavor
  • 1½ cups blanched almond flour
  • 1½ tsp. arrowroot powder
  • ½ tsp. unrefined sea salt
  • ½ tsp. baking soda
  • ½ tsp. ground cinnamon
  • 3 Tbs. chopped pecans
  • Organic extra virgin coconut oil

Preparation

  1. Place chia seeds in bowl, add water, and let sit 5-10 minutes until mixture reaches consistency of raw egg. Mix in applesauce, almond milk, and vanilla, and set aside.
  2. Mix almond flour, arrowroot, salt, baking soda, cinnamon, and pecans together in separate bowl. Form a well in center of dry ingredients, and pour in wet ingredients. Mix together, but do not overmix.
  3. Heat coconut oil in large skillet on medium-low heat. Drop 1½ Tbs. batter into pan, and spread out batter slightly for each pancake. Cook pancakes 3-4 minutes, until bottoms have browned, then flip and cook 1-2 minutes more. Add more oil to pan, and repeat with remaining batter.

Nutrition Information

  • Calories: 90
  • Carbohydrate Content: 4 g
  • Fat Content: 8 g
  • Fiber Content: 2 g
  • Protein Content: 3 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 89 mg
  • Sugar Content: 1 g