Gluten Free Pancakes
Ingredients
agave nectar2 tablespoons
baking powder1 teaspoon
blanched almond flour1 cup
eggs2 large
preferred milk alternative0.25 cup
salt1 pinch
tapioca flour0.75 cup
vanilla0.5 teaspoon
warm water1.5 cups
distilled vinegar0.25 teaspoon
xanthan gum1 teaspoon
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
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!
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