Breakfast

Gluten Free Pancakes

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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,1 teaspoon xanthan gum
Instructions:

  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!

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