kitchen aid

Ingredients

 
8 people

Gluten free Pancakes

  • 1 cup almond meal
  • 1/4 cup corn starch or arrowroot
  • 1/4 cup tapioca starch or buckwheat
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 2/3 cup milk
  • 2 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 2 whole eggs separate yolks from the whites
  • 2 tbsp butter for cooking the pancakes

Alternative if you are using 1 to 1 flour (slightly bigger batch 15-20 medium size pancakes)

  • 1 3/4 cup 1 to 1 flour
  • 1/4 tsp salt
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1 3/4 cup milk
  • 1/4 cup vegetable oil
  • 2 tsp vanilla
  • 2 whole eggs separated
  • 3 tbsp butter to cook the pancakes

Nutritional information

Calories: 224kcalCarbohydrates: 21gProtein: 6gFat: 14gSaturated Fat: 1gCholesterol: 3mgSodium: 422mgPotassium: 10mgFiber: 3gSugar: 1gCalcium: 142mgIron: 1mg

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 8 people

How to make gluten free pancakes

  • Using two separate bowls,  mix dry ingredients in one and wet ingredients in the other ( but not the egg whites).  Combine the dry ingredients with the wet and set aside the batter.  In a stainless steel bowl,  whip egg whites to stiff peaks and fold into the batter.  
    On a hot griddle or cast iron skillet add a little butter. When it's melted,  add 2 oz of batter for each pancake.  Cook for about 45 seconds on the first side or until you see bubbles on the top of the pancakes and then flip them over and cook for another 30 seconds.  
    These will be light and puffy.  Try Adding a third 3 egg white to the whipping will insure very light pancakes.
    Serve hot with butter and your favorite maple syrup.  
    Gluten Free Pancakes

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