Light and Fluffy Gluten Free Pancakes
Ingredients
The batter
-
½
cup
tapioca flour
-
¼
cup
coconut flour
-
½
tsp
baking soda
-
¼
tsp
sea salt
-
½
cup
unsweetened applesauce
-
2
tbsp
coconut oil, melted
-
1
tsp
vanilla extract
-
3
eggs
Toppings
-
pure maple syrup
-
fresh berries
Instructions
- Combine all dry ingredients in a medium mixing bowl and whisk together.
- Add the wet ingredients and whisk until a smooth batter forms, which will be thicker than typical pancake batter.
- Heat a griddle or pan over medium heat and apply non-stick coconut oil spray.
- Scoop spoonfuls of batter onto the pan, spreading them out slightly.
- Flip the pancakes when bubbles form on the surface and the bottom is lightly browned.
- Keep cooked pancakes warm in a low oven until all are ready to serve.
- Top with desired toppings and enjoy.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
6g
Sodium
200mg
Cholesterol
180mg
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