🏷️ Category: morning meal
⭐ Difficulty: Medium
⏱️ Time: 45 min
📝 Introduction
You can never have too many breakfast recipes, so give Gluten Free Pancakes a try. This recipe serves 12. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 105 calories, 3g of protein, and 6g of fat per serving. For 34 cents per serving, this recipe covers 2% of your daily r
🥘 Ingredients
• agave nectar2 tablespoons
• baking powder1 teaspoon
• blanched almond flour1 cup
• eggs2 large
• preferred milk alternative0.25 cup
• salt1 pinch
• tapioca flour0.75 cup
• vanilla0.5 teaspoon
• warm water1.5 cups
• distilled vinegar0.25 teaspoon
• xanthan gum1 teaspoon
👨🍳 Cooking Steps
1
Start by making the buttermilk
2
Mix together the almond milk and vinegar, set aside
3
In a large bowl, whisk together all of the dry ingredients: almond flour, tapioca flour, xanthan gum, salt, and baking powder
4
In a medium-sized bowl, whisk together all of the wet ingredients: agave nectar, eggs, milk mixture, water, and vanilla
5
Whisk the wet ingredients into the dry, mixing well
6
Add warm water one tablespoon at a time if the batter needs to be thinned out more
7
Heat a skillet or griddle over medium heat
8
Lightly grease the skillet and, using an ice cream scoop, pour in the batter
9
Then, spread it out with the back of a spoon
10
Cook for 1 minute, or until the bottom of the pancake is firm
11
Flip it over, squish it down with a spatula, and cook an additional 1-2 minutes or until done
12
Set aside on a plate and repeat with the remaining batter
13
Makes 10-12 pancakes
14
Serve with Earth Balance butter and syrup or fruit
15
Delicious!
