Name: Gluten Free Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3
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)

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.

25 min total 15 min prep 10 min cook 3

Instructions

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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.