Almond Pancakes (Grain Free, Sugar Free, Gluten Free)

• 2 14 cups almond meal (or grind up whole almonds very fine in the food processor)
• 34 teaspoon salt
• 34 teaspoon baking soda
• 12 teaspoon baking powder
• 3 eggs
• 34 cup milk
• 14 cup applesauce
• 30 drops liquid stevia (I prefer the SweetLeaf clear extract so far, it doesn't have as much of a bitter aftertaste as some )
• 1 tablespoon vanilla extract
• 3 tablespoons grapeseed oil (You could also use walnut oil or coconut oil or organic cold-pressed canola)

1. Combine dry ingredients in a medium mixing bowl with a wire whisk.
2. Make a well in center; add wet ingredients and mix well.
3. Pour about 3 Tbs.
4. from a ladle onto an oiled skillet or griddle.
5. Wait to flip them until they look dry around the edges and have a number of bubbles forming on the surface.
6. Then wait a minute or two more--these pancakes take longer than pancakes made with regular flour, and if you try to flip them as soon as they look done, they'll crumple up.
7. Flip and cook another 2-3 minutes.
8. Serve with cinnamon applesauce, fresh berries and yogurt, or sugar-free jam or preserves.
9. Options: Try adding cinnamon or chopped berries to the batter, or substituting mashed banana for the applesauce.

almond meal, salt, baking soda, baking powder, eggs, milk, applesauce, liquid stevia, vanilla, grapeseed oil

Taken from www.food.com/recipe/almond-pancakes-grain-free-sugar-free-gluten-free-428159 (may not work)