Gluten-Free Honey-Nuts-n-Oats Pancakes
Need a gluten free and lacto ovo vegetarian side dish? Gluten-Free Honey-Nuts-n-Oats Pancakes could be a spectacular recipe to try. For $1.75 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 13g of protein, 28g of fat, and a total of 605 calories. This recipe serves 12. From preparation to the plate, this recipe takes approximately 30 minutes. It is brought to you by Foodnetwork. This recipe is liked by 473 foodies and cooks. A mixture of tapioca flour, potato starch, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. Overall, this recipe earns a good spoonacular score of 75%. Similar recipes include Honey, I’m Nuts for You – Easy Honey Nut Valentine’s Day Cookies (Gluten-Free), Buckwheat Pancakes With Almonds and Honey Roasted Peaches. {Gluten Free}, and Healthy Coconut Cream Pie Overnight Dessert Oats (sugar free, gluten free, vegan).
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1/2 teaspoon pure almond extract, optional
1/4 cup almond flour
Sliced almonds, toasted, for topping
1 tablespoon baking powder
1/4 cup canola oil, plus more for the griddle
2 large eggs, at room temperature
2 tablespoons honey
Pure maple syrup, warm, for topping
1 3/4 cups milk
1/4 cup millet flour
1/4 cup gluten-free old-fashioned rolled oats
3/4 cup (123 grams) potato starch
3 cups (435 grams) white rice flour
1/2 teaspoon salt
1 1/2 teaspoons (5 grams) salt
1 1/2 cups (187 grams) tapioca flour
Unsalted butter, for greasing
2 teaspoons pure vanilla extract
1 tablespoon (8 grams) xanthan gum
Equipment:
whisk
bowl
griddle
frying pan
Cooking instruction summary:
For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt. For the pancakes: In another large bowl, whisk together 1 cup of the gluten-free flour blend, almond flour, millet flour, baking powder and salt. (Reserve the remaining gluten-free flour blend for another use.) In a medium bowl, whisk together the milk, eggs, oil, honey, vanilla extract and almond extract if using; stir into the flour mixture until combined. Heat a large nonstick skillet or griddle and grease with butter. Scoop 1/4-cup mounds of batter into the skillet and spread to make 3-inch rounds. Cook over medium heat until the pancakes are golden on the bottom, about 2 minutes. Flip and cook until fluffy and cooked through, about 2 minutes more. Transfer the pancakes to plates and top with the almonds and maple syrup.
Step by step:
1. For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
2. For the pancakes: In another large bowl, whisk together 1 cup of the gluten-free flour blend, almond flour, millet flour, baking powder and salt. (Reserve the remaining gluten-free flour blend for another use.)
3. In a medium bowl, whisk together the milk, eggs, oil, honey, vanilla extract and almond extract if using; stir into the flour mixture until combined.
4. Heat a large nonstick skillet or griddle and grease with butter. Scoop 1/4-cup mounds of batter into the skillet and spread to make 3-inch rounds. Cook over medium heat until the pancakes are golden on the bottom, about 2 minutes. Flip and cook until fluffy and cooked through, about 2 minutes more.
5. Transfer the pancakes to plates and top with the almonds and maple syrup.
Nutrition Information:
covered percent of daily need
