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Gluten Free Pancakes

The BEST gluten-free pancakes! They're light, puffy, and filled with rich vanilla flavor. Recipe from Cannelle et Vanille by Aran Goyoaga.

Prep Time
15 mins
Cook Time
15 mins
Servings: 3 to 4
Course: Breakfast
Cuisine: American

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Serve the pancakes with maple syrup, fruit, and/or yogurt for serving.