Hazelnut Almond Flapjacks

I apologize for the lack of recipes lately; I've been off in the mountains of North Carolina, and while I could have gotten internet at the chocolate shop in town, I was busy being sociable with my in-laws. I had a lovely time whitewater rafting, playing Tripoley and Rummikub, and checking out the Heinzelmannchen brewery.
Now I am back to where I can cook. I just had these splendid flapjacks for breakfast. Huge kudos to Elana for the initial concept. I think that the hazelnut syrup, which substitutes for agave nectar here, adds a lot. However, they'd be good with any flavor, I'd betcha, or with a simple syrup. The best thing about these flapjacks (or pancakes, if you will) is that they have the same texture as actual pancakes. In fact, if you make smallish pancakes, a bit larger than silver dollars, they turn into lacy golden coins that delicately melt in your mouth.

Hazelnut Almond Flapjacks

2 eggs
¼ cup sugar-free hazelnut syrup (I use DaVinci)
1 tablespoon vanilla extract (use the real stuff, please!)
½ cup water
1 ½ cups almond flour
½ teaspoon salt
½ teaspoon baking soda
Butter or the oil of your choice to grease the pan (pancakes pick up the flavor of the oil, so choose wisely)

In a blender, combine eggs, syrup, vanilla and water and blend on high until smooth.
Add almond flour, salt and baking soda and blend again to incorporate dry ingredients into batter. Warm the oil in a large skillet or griddle (I used a cast iron skillet) over medium heat. Give it a few minutes to get nice and hot! Pour pancake batter onto skillet--your blender is very handy this way--into the pancake size of your choice. Pancakes will form bubbles, first around the edges and then in the middle. When the bubbles are open, give them a minute more to solidify, then flip pancakes over and cook other side for a minute or two. You'll know they're done when you can easily get a spatula/flipper under them. Remove from heat to a plate.
Repeat process with remaining batter, adding more oil to skillet as needed--and you will need more oil!
Makes sufficient breakfast for two people.

I do stress that you need to have your pan hot, and you need to give your flapjacks time beyond the opening of the bubbles to make sure that they don't come apart when you flip them. I killed three pancakes this way, and mutilated others before I finally got things working well. Thankfully, the shredded pancakes are quite tasty too.