Gluten Free Pancakes

Gluten Free Pancakes

Gluten Free Pancakes

45 minutes

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Details
  • Serving Size:   12
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   3 Points
Cuisine
  • morning meal
  • brunch
  • breakfast
Comments
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

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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