Gluten Free Pancakes
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
4.9 out of 5 stars
(28)
Ingredients
3-4 servings
- 2/3 cup gluten-free oat flour
- 2/3 cup almond flour
- 1/4 cup tapioca starch
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup whole milk or almond milk
- 2 tablespoons maple syrup
- 2 eggs, separated
- 1 tablespoon vanilla extract
- extra-virgin olive oil or butter, for the pan
- maple syrup, fruit and/or yogurt, for serving
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Preparation
Step 1
In a medium bowl, whisk together the flours, tapioca starch, baking powder, and salt.
Step 2
Whisk in the milk, maple syrup, egg yolks, and vanilla. Let the batter sit for 5 minutes.
Step 3
Meanwhile, in a clean bowl, whip the egg whites to soft peaks. Fold them into the batter, being careful not to deflate it too much.
Step 4
Heat a non-stick skillet over medium-low heat. Add a dab of butter or a drizzle of olive oil to the pan and pour in 1/3 cup of the batter.
Step 5
Cook until a few bubbles appear on the surface, about 1 1/2 to 2 minutes, then flip the pancakes over and continue cooking for another 1 1/2 to 2 minutes or until set.
Step 6
Watch the pancakes closely to make sure they don't burn, adjusting the heat and the cooking time as needed.
Step 7
Repeat with the remaining batter, adding a dab of butter or more oil each time.
Step 8
Serve the pancakes with maple syrup, fruit, and/or yogurt for serving.
Step 9
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Chef's notes
Let the batter rest for 5 minutes before you fold in the egg whites to thicken the batter.
Fold egg whites into the batter as soon as you whip them to prevent them from deflating.
Adjust cooking time based on your stove's heat and watch pancakes closely to prevent burning.
Dress them up with fresh fruit, yogurt, or homemade granola. For special occasions, serve with mimosas.
