Gluten-Free Pancakes

Name: Gluten-Free Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 pancakes
Ingredients: 1 ½ cups blanched almond flour; ½ cup tapioca flour/tapioca starch; 1 tablespoon granulated sugar; 1 ¾ teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 ⅓ cups buttermilk; 3 large eggs; 3 tablespoons butter; 1 tablespoon maple syrup or honey; 1 tablespoon pure vanilla extract

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
12 pancakes
Course
Breakfast

Gluten-Free Pancakes

Iris Warren

Report

Thin and almost crepe-like, these gluten-free pancakes are the perfect vehicle for your favorite syrup or fruit sauce.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

1 ½ cups blanched almond flour
½ cup tapioca flour/tapioca starch
1 tablespoon granulated sugar
1 ¾ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ⅓ cups buttermilk room temperature
3 large eggs room temperature
3 tablespoons butter melted
1 tablespoon maple syrup or honey
1 tablespoon pure vanilla extract

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

In a medium mixing bowl, stir together the dry ingredients (almond flour through salt). Set aside.
In a large mixing bowl, stir together the wet ingredients (buttermilk through vanilla extract).
Gradually add the dry mixture to the wet and stir until no lumps remain.
Heat a non-stick skillet over medium heat.
Pour 1/3 cup of batter into the pre-heated pan and cook for about 2 minutes or until bubbles form and the bottom has lightly browned.
Flip the pancake over and cook for another minute or two.
Repeat with the remaining batter.