Gluten Free Pancakes

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Love & Lemons

Total Time

25 minutes

Prep Time

15 minutes

Cook Time

10 minutes

Rating

(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

Kid-Friendly Beginner Dairy Eggs ...

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Preparation

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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.

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.

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Skill Level

other

Gluten Free Pancakes

Ingredients

Preparation

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Chef’s notes

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