Saturday morning I went to the farmers market right at opening to load up for the week and due to being up early, snagged some fresh chicken eggs this week (they sell out early). I came home and puttered around, making cold brewed espresso for the coming week and plotting out menus. Then I got a text from a friend asking if I could head out on a late afternoon hike up near Mt. Rainier. Kirk said go, so I did! I ended up getting home late (for me), well after 9 pm. The boys were happy to have Mommy tuck them in and not long after I went to bed as well.
This morning pancakes sounded great. I indulged and used a couple of my fresh eggs to make grain-free and gluten-free pancakes.
Almond Honey Pancakes
- 2 large eggs, preferably locally sourced
- ¼ cup raw honey, preferably locally sourced
- ¼ cup water
- 1 Tbsp pure vanilla extract
- 1½ cups almond meal (I prefer unblanched)
- 1 Tbsp arrowroot powder
- ½ tsp fine sea salt
- ½ tsp baking soda
- Oil, for pan
Heat a large non-stick skillet over medium-low.
Add the eggs, honey, water and vanilla to a high-speed blender. Process on medium until the eggs are mixed. Add in the dry ingredients, cover and process on high until combined.
Drizzle a little oil in the skillet, drop 1 Tablespoon of batter , about 4 to 6, depending on size of pan. Cook until the bottoms are browned, flip over with a small offset spatula, cook the other side. Transfer to a plate, repeat till done.
Serve with plenty of maple syrup and blueberries!
Makes about 15 to 16, serving 3 to 4.