Gluten-Free Pancakes
Thin and almost crepe-like, these gluten-free pancakes are the perfect vehicle for your favorite syrup or fruit sauce.
Servings 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 room temperature
- 3 large eggs room temperature
- 3 tablespoons butter melted
- 1 tablespoon maple syrup or honey
- 1 tablespoon pure vanilla extract
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.