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Grain-Free Pancakes

These grain-free pancakes are my very favorite–they are SO, SO good! They’re completely grain-free which is a huge plus if you eat gluten-free. We have these for breakfast several times a week at my house and I love that you bake them instead of cooking on the griddle. It makes a hot breakfast possible on a hurried morning.

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Here’s what you’ll need:

1/2 cup almond butter
1/2 cup unsweetened applesauce
2 eggs, beaten
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp vanilla
parchment paper
baking sheet

Preparation:
Preheat oven to 350 and line a baking sheet with parchment paper. Mix almond butter, applesauce, and vanilla in medium bowl. Stir in vanilla, soda, and cinnamon. Pour batter onto parchment paper (6-7 small circles) and bake for 10-12 minutes. Serve immediately with maple syrup, honey, fruit, or a smear of nut butter.

My notes:
I find that the thicker almond butter doesn’t work as well ones with a thinner consistency. Honestly, I buy the brand that Costco sells.
One batch makes 6-7 medium-sized pancakes.
These keep in the fridge really well. I put a piece of the parchment paper in between them so they don’t stick together and store in a zip-lock bag in fridge. We often make a double batch and eat off of it for a few days.
These are sturdy enough to be a grab and go breakfast. I like mine with a big smear of almond butter!
You MUST use parchment paper. Silpat doesn’t work! 

Recipe credit: The Dexotinista

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