Pancakes With Blueberry-Peach Sauce

Look for light agave nectar in health food stores. It has a more neutral flavor than dark types and tastes more like sugar in baked goods.
Serves 4
Prep time: 5 minutes
Total time: 20 minutes

Ingredients for the sauce

• 1½ cups frozen blueberries
  
• 1 cup frozen peach slices Pinch of nutmeg
  
• 1 Tbsp arrowroot powder
  
• ¼ cup water
  

Ingredients for the pancakes

• 2 large eggs
  
• ¼ cup light agave nectar
  
• 1 Tbsp vanilla extract
  
• ¼ cup water
  
• 1½ blanched almond flour
  
• ¼ tsp sea salt
  
• ½ tsp baking soda
  
• 1 Tbsp arrowroot powder
  
• 2 Tbsp grape seed or canola oil
  

Preparing

• In a small covered saucepan, cook blueberries, peaches, and nutmeg over medium heat for 10 to 20 minutes or until fruit is soft. Mix arrowroot powder into water. Raise heat and whisk the arrowroot liquid into the fruit for about 1 minute or until the mixture is thick and glossy. Set aside to cool as you make the pancakes.
  
• Blend eggs, agave nectar, vanilla, and water in a blender for 1 minute or until smooth. Add almond flour, salt, baking soda, and arrowroot powder. Process until thoroughly combined.
  
• Heat oil in a large skillet over medium. Ladle 1 heaping Tbsp. batter per pancake onto skillet. Cook for 2 to 5 minutes or until small bubbles form on top. Flip pancakes and cook on the other side for 1 to 2 minutes.
  
• Transfer pancakes to a plate (or use an ovenproof dish and place in a 250 degrees F oven to keep warm until all pancakes are done, if you like). Repeat with remaining batter, then serve topped with warm fruit sauce.
  

Nutrition score per serving (3 pancakes, ½ cup sauce):

462 calories, 31 g fat, 3 g saturated fat, 38 g carbs, 13 g protein, 7 g fiber, 111 mg calcium, 2 mg iron, 409 mg sodium.

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