Going Gluten and GMO-Grain Free

Ingredients:

Oil or butter for griddle/skillet

Wet:
2 large eggs
½ cup unsweetened almond milk* (or more to reach desired consistency)
1 tablespoon vanilla extract
½ teaspoon almond extract (optional)

*easily substituted w/ other “milk” products that suit your dietary needs

Dry:
1 ½ cups almond flour (I prefer blanched)
1 tablespoon coconut flour
½ tablespoon arrowroot powder
1 teaspoon stevia powder
½ teaspoon ground cinnamon
½ teaspoon sea salt
½ teaspoon baking soda

Directions:

Combine all wet ingredients in blender and blend thoroughly on a low speed.
Add all dry ingredients and, again, blend thoroughly until batter has a smooth consistency.
Set batter aside and let stand for 5-10 minutes
Lightly oil and preheat a griddle between 300-350 degrees (or use a skillet on the stovetop over medium heat)
Ladle heaping tablespoonfuls onto griddle and cook for 1-2 minutes on each side; until golden brown.

Serve with any toppings you like:
•    Just butter
•    Butter and syrup (organic maple or agave maple)
•    Fresh fruit
•    Jam

Tips and ideas:

These would be great used as a miniature “flatbread” for tuna, chicken, or egg salad. Just skip the cinnamon.

Make a double batch and freeze leftovers for quick weekday breakfasts.