Gluten-free pancakes

Name: Gluten-free pancakes
Total time: 45 min
Yield: 12 servings
Ingredients: 2 Tbsps agave nectar; 1 tsp xanthan gum; 112 g almond flour; 2 large free range eggs; 61 ml milk; 1 pinch salt; 0.5 tsps vanilla; 354.88 ml water; 0.25 tsps vinegar

Gluten Free Pancakes is a delicious breakfast recipe that is gluten free and lacto ovo vegetarian. This recipe serves 12 and covers 2% of your daily requirements of vitamins and minerals. It takes approximately 45 minutes to prepare and is perfect for those who follow a gluten free diet. Try it out for a tasty morning meal!

Ingredients

agave nectar

2 Tbsps

xanthan gum

1 tsp

almond flour

112 g

free range eggs

2 large

milk

61 ml

salt

1 pinch

vanilla

0.5 tsps

water

354.88 ml

vinegar

0.25 tsps

Method

Start by making the buttermilk.
Mix together the almond milk and vinegar, set aside.In a large bowl, whisk together all of the dry ingredients: almond flour, tapioca flour, xanthan gum, salt, and baking powder.In a medium-sized bowl, whisk together all of the wet ingredients: agave nectar, eggs, milk mixture, water, and vanilla.
Whisk the wet ingredients into the dry, mixing well.
Add warm water one tablespoon at a time if the batter needs to be thinned out more.
Heat a skillet or griddle over medium heat.Lightly grease the skillet and, using an ice cream scoop, pour in the batter. Then, spread it out with the back of a spoon.Cook for 1 minute, or until the bottom of the pancake is firm.Flip it over, squish it down with a spatula, and cook an additional 1-2 minutes or until done.Set aside on a plate and repeat with the remaining batter. Makes 10-12 pancakes.
Serve with Earth Balance butter and syrup or fruit. Delicious!

Nutrition:

105 kcal

Carbs

11 g

Fat

5 g

Protein

3 g

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