Gluten Free Pancakes
Ingredients
The batter
-
⅔
cup
gluten-free oat flour
-
⅔
cup
almond flour
-
¼
cup
tapioca starch
-
1
tablespoon
baking powder
-
½
teaspoon
sea salt
-
½
cup
whole milk or almond milk
-
2
tablespoons
maple syrup
-
2
large
eggs, separated
-
1
tablespoon
vanilla extract
For cooking and serving
-
to taste
extra-virgin olive oil or butter
-
to taste
maple syrup, fruit and/or yogurt
Instructions
- In a medium bowl, whisk together the flours, tapioca starch, baking powder, and salt.
- Whisk in the milk, maple syrup, egg yolks, and vanilla.
- Let the batter sit for 5 minutes.
- In a clean bowl, whip the egg whites to soft peaks.
- Fold the egg whites into the batter gently.
- Heat a non-stick skillet over medium-low heat and add butter or olive oil.
- Pour in ⅓ cup of the batter and cook until bubbles appear, about 1 ½ to 2 minutes.
- Flip the pancakes and cook for another 1 ½ to 2 minutes until set.
- Repeat with the remaining batter, adding butter or oil as needed.
- Serve with maple syrup, fruit, and/or yogurt.
Nutrition Facts (estimated)
Servings
3 to 4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
300mg
Cholesterol
100mg
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