		Heidi Tobey - Holistic and Functional Wellness Health Coach
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Paleo Pancakes

Serves 4-6

Ingredients

⅔ C water
2 large eggs, plus 1 white
3 T ghee, melted and cooled
2 T honey
1 tsp vanilla extract
2½ C (7½ ounces) almond flour
½ C (2 ounces) arrowroot flour
1 tsp cream of tarter
½ tsp baking soda
½ tsp kosher salt

	Directions Preheat oven to 200ºF. Grease a wire rack and place on a baking sheet. Process water, eggs and egg white, ghee, honey, and vanilla in a blender until light and frothy. Add almond flour, arrowroot flour, cream of tarter, baking soda, and salt and process until thoroughly combined, about 1 minute. Heat 1 tsp ghee in a non-stick skillet over medium-low heat until shimmering, then carefully wipe it out with a paper towel, leaving just a thin film. Alternately, spray pan with coconut oil spray. Portion about 1/4 C batter per pancake and cook until edges are set and first side is golden. Flip pancakes and cook until second side is golden. Serve immediately or transfer to prepared rack and keep warm in oven. repeat with remaining batter, using more ghee or spray as necessary. Notes For Blueberry Pancakes: Use 1 C fresh or frozen blueberries that have been thawed and drained of excess liquid. After blending, transfer the batter to a bowl and gently stir in the berries. Cook as directed. Credit America's Test Kitchen

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