Gluten Free Pancakes
User Reviews
4.9
Gluten Free Pancakes
Description
The recipe uses a combination of gluten-free oat flour, almond flour, and tapioca starch to create a batter that is both tender and slightly chewy. Baking powder leavens the mixture, while salt enhances overall flavor. The wet ingredients include whole or almond milk, maple syrup for sweetness, egg yolks, and vanilla extract to add aroma and moisture.
Egg whites are whipped separately to soft peaks and folded carefully into the batter, introducing air that lightens the pancakes and prevents dense results. Cooking is done in a pan over medium-low heat with some butter or olive oil, cooking each pancake until bubbles form and edges are set, then flipping to finish. The finished pancakes are golden and tender.
Serve these pancakes warm with maple syrup and additions such as fresh fruit or yogurt according to preference. Watching cooking times and heat ensures a uniform cook without burning. The batter resting briefly before cooking helps hydration. This recipe suits those avoiding gluten while enjoying classic pancake textures.
Ingredients
- 2/3 cup oat flour gluten-free
- 2/3 cup almond flour
- 1/4 cup tapioca starch
- 1 tablespoon baking powder
- 1/2 teaspoon salt sea salt
- 1/2 cup milk whole or almond milk
- 2 tablespoons maple syrup
- 2 egg separated
- 1 tablespoon vanilla extract
- extra-virgin olive oil for the pan, or butter
- maple syrup fruit and/or yogurt, for serving
Instructions
- In a medium bowl, whisk together the flours, tapioca starch, baking powder, and salt. Whisk in the milk, maple syrup, egg yolks, and vanilla. Let the batter sit for 5 minutes.
- 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.
- 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. 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. Watch the pancakes closely to make sure they don't burn, adjusting the heat and the cooking time as needed. Repeat with the remaining batter, adding a dab of butter or more oil each time.
- Serve the pancakes with maple syrup, fruit, and/or yogurt for serving.
User Reviews
Overall Rating
4.9
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