gluten-free pancakes
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These easy gluten-free pancakes are thin and crepe-like, making them perfect for topping with your favorite sauces and syrups.
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Whisk together almond flour, tapioca starch, sugar, baking powder, baking soda, and salt.
1
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Whisk together buttermilk, eggs, maple syrup, melted butter and vanilla. Whisk in the dry ingredients until well combined.
2
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Pour 1/3 cup batter onto a heated nonstick skillet. Pancakes are ready to flip when bubbles form on the top and the bottom is golden.
3
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Let the second side cook for 1-2 minutes before removing from the pan.
4
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Top pancakes with your favorite fruits, sauces, or syrups and enjoy.
5
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