Gluten Free Pancakes
Servings: 12
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
2 tablespoons agave nectar
1 teaspoon baking powder
1 cup blanched almond flour
2 large eggs
1/4 cup almond milk, or preferred milk alternative
pinch of salt
3/4 cup tapioca flour
1/2 teaspoon vanilla
1 1/2 cups warm water
1/4 teaspoon distilled white vinegar.jpg)
1 teaspoon xanthan gum
Equipment:
whisk
bowl
ice cream scoop
frying pan
spatula
Cooking instruction summary:
- Start by making the buttermilk. Mix together the almond milk and vinegar, set aside.
- In a large bowl, whisk together all of the dry ingredients: almond flour, tapioca flour, xanthan gum, salt, and baking powder.
- In a medium-sized bowl, whisk together all of the wet ingredients: agave nectar, eggs, milk mixture, water, and vanilla.
- Whisk the wet ingredients into the dry, mixing well. Add warm water one tablespoon at a time if the batter needs to be thinned out more.
- Heat a skillet or griddle over medium heat.
- Lightly grease the skillet and, using an ice cream scoop, pour in the batter. Then, spread it out with the back of a spoon.
- Cook for 1 minute, or until the bottom of the pancake is firm.
- Flip it over, squish it down with a spatula, and cook an additional 1-2 minutes or until done.
- Set aside on a plate and repeat with the remaining batter. Makes 10-12 pancakes.
- Serve with Earth Balance butter and syrup or fruit. Delicious!
Step by step:
1. Start by making the buttermilk.
2. Mix together the almond milk and vinegar, set aside.In a large bowl, whisk together all of the dry ingredients: almond flour, tapioca flour, xanthan gum, salt, and baking powder.In a medium-sized bowl, whisk together all of the wet ingredients: agave nectar, eggs, milk mixture, water, and vanilla.
3. Whisk the wet ingredients into the dry, mixing well.
4. Add warm water one tablespoon at a time if the batter needs to be thinned out more.
5. Heat a skillet or griddle over medium heat.Lightly grease the skillet and, using an ice cream scoop, pour in the batter. Then, spread it out with the back of a spoon.Cook for 1 minute, or until the bottom of the pancake is firm.Flip it over, squish it down with a spatula, and cook an additional 1-2 minutes or until done.Set aside on a plate and repeat with the remaining batter. Makes 10-12 pancakes.
6. Serve with Earth Balance butter and syrup or fruit. Delicious!
Nutrition Information:
covered percent of daily need
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