Super Fluffy Gluten-Free Pancakes
Ingredients
The batter
-
⅔
cup
dairy-free milk
-
2
large
eggs
-
1
Tbsp
avocado oil
-
2
tsp
vanilla extract
-
½
cup
almond flour
-
⅓
cup
brown rice flour
-
⅓
cup
potato starch
-
¼
cup
cassava flour
-
¼
cup
coconut sugar
-
2
tsp
baking powder
-
½
tsp
sea salt
For serving
-
dairy-free butter
-
maple syrup
Instructions
- Whisk together the dairy-free milk, eggs, oil, and vanilla in a mixing bowl.
- Add the almond flour, brown rice flour, potato starch, cassava flour, coconut sugar, baking powder, and sea salt, and whisk until smooth.
- Let the batter rest for about 5 minutes while preheating the pan.
- Heat a skillet over medium heat and lightly coat it with oil or butter.
- Pour about ¼ cup of batter onto the skillet and cook until bubbles form and edges look dry.
- Flip the pancake and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter.
- Serve warm with optional butter and maple syrup.
Nutrition Facts (estimated)
Servings
12 pancakes
Calories
107
Total fat
4.6g
Total carbohydrates
14.4g
Total protein
2.4g
Sodium
201mg
Cholesterol
31mg
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