Almond Pancakes
2 eggs
1/4 cup agave nectar
1 tablespoon Vanilla Extract
1/2 cup water
1 1/2 cups Dowd & Rogers almond Flour
1/2 teaspoon Pink Himalayan Salt
1/2 teaspoon baking soda
Oil for griddle

In a blender, combine eggs, agave nectar, vanilla and water and blend on high until smooth. Add almond flour, salt and baking soda and blend mixing dry ingredients into batter. Oil griddle or large skillet over medium heat. Pour pancake batter onto skillet. Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side. Repeat with remaining batter. Makes approximately 12 pancakes.