Fluffy GF Pancakes
We all know, I am a pancake fan. It is kind of common knowledge around here that I eat a lot of pancakes and post a lot of pancake recipes. And you know what, I am not ashamed. Pancakes are the bomb. So here is another recipe for pancakes. These ones are gluten-free and super easy to make. They are also really easy to double or even triple for a big pancake brunch. This is seriously a bangin’ recipe with the golden ration of flours. All my topping and flavor suggestions are below as well! Let me know if you try these and how they turned out!
Ingredients:
1/2 cup almond flour
1/2 cup oat flour
1/2 cup gluten-free flour blend of choice (I like Bob’s Red Mill 1 to 1)
1/2 tsp baking soda
Pinch of salt
1 cup nondairy milk
1 tsp apple cider vinegar or lemon juice
1/4 cup maple syrup
Directions:
In a large bowl, combine the dry ingredients and whisk together
Make a well in the center of the dry ingredients and add the nondairy milk, vinegar, and maple syrup
Fold together with a rubber spatula until a batter forms. You may need to add a few tablespoons more of milk to get the desired consistency
Heat a nonstick pan on medium-low
Add some vegan butter or nonstick spray to the pan and pour a 1/4 cup of batter per pancake
Flatten out slightly and add in desired flavors like chocolate chips or blueberries
Cover and cook for 5-7 minutes on medium-low heat
Uncover and flip each pancake. Don’t worry if the first one doesn’t turn out perfect. That is our little secret :)
Let cook on the other side for 1-2 minutes or until golden brown
Serve with your favorite toppings or store in the freezer for another day!
Topping/Flavor Suggestions:
1 tsp cinnamon
chocolate chips
blueberries
almond butter
peanut butter
pecans
maple syrup (duh)
