Gluten Free Pancakes

Delicious almondy panchetti!

Dry Ingredients

  • 1 ½ cups brown rice flour
  • ½ cup almond meal
  • ¼ cup buckwheat flour
  • ¼ cup tapioca starch
  • 2 tsp baking powder
  • ¾ tsp fine sea salt
  • ¾ tsp xantham gum

WET INGREDIENTS

  • 1 cup almond milk (or other milk of choice)
  • 1 cup water
  • 2 eggs, beaten
  • 4 Tbsp coconut oil
  • 2 tsp vanilla extract
  • 1 ½ tsp almond extract
  • 1 Tbsp honey, maple syrup (optional)

METHOD

  1. Get two mixing bowls. Mix all the dry ingredients together in one bowl. Mix all the wet ingredients in another bowl
  2. Add the dry ingredients to the wet and whisk together until smooth and no lumps appear. If it seems too thick add some water. If too thin, add more brown rice flour.
  3. Heat a griddle or frying pan on medium-low heat and grease with butter. Ladle batter into the pan and cook until bubbles appear on the top side, then flip.

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