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Gluten Free Pancakes

Gluten Free Pancakes

The ultimate comfort food, Gluten Free Pancakes are light, fluffy, and irresistible! Perfect for breakfast or brunch, these easy pancakes will satisfy your cravings. Try them today!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups blanched almond flour
  • 0.5 cups tapioca flour
  • 1 tablespoon granulated sugar
  • 1.75 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoons salt
  • 1.33 cups buttermilk
  • 3 large eggs
  • 3 tablespoons butter
  • 1 tablespoon maple syrup
  • 1 tablespoon vanilla extract

Equipment

  • Mixing bowl set
  • BELLA Electric Griddle with Warming Tray

Method
 

  1. In a medium mixing bowl, stir together the dry ingredients: almond flour, tapioca flour, sugar, baking powder, baking soda, and salt. Set aside.
  2. In a large mixing bowl, stir together the wet ingredients: buttermilk, eggs, melted butter, maple syrup, and vanilla extract. Whisk until combined.
  3. Gradually add the dry mixture to the wet and stir until no lumps remain. Be careful not to overmix!
  4. Heat a non-stick skillet over medium heat.
  5. 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.
  6. Flip the pancake over and cook for another minute or two until golden brown.
  7. Repeat with the remaining batter.

Notes

These pancakes are best enjoyed warm and can be topped with fresh fruits or syrup!