Gluten Free Pancakes

You can never have too many breakfast recipes, so give Gluten Free Pancakes a try. This recipe serves 12. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 105 calories, 3g of protein, and 6g of fat per serving. For 34 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. A mixture of preferred milk alternative, baking powder, warm water, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes. 2 people were glad they tried this recipe. It is brought to you by Foodista. With a spoonacular score of 12%, this dish is not so amazing. Try 2-ingredient Sweet Potato Pancakes {gluten-free, dairy-free, nut-free}, 2-ingredient Sweet Potato Pancakes {gluten-free, dairy-free, nut-free}, and 2-ingredient Sweet Potato Pancakes {gluten-free, dairy-free, nut-free} for similar recipes.

Instructions

1. Start by making the buttermilk. Mix together the almond milk and vinegar, set aside.
2. In a large bowl, whisk together all of the dry ingredients: almond flour, tapioca flour, xanthan gum, salt, and baking powder.
3. In a medium-sized bowl, whisk together all of the wet ingredients: agave nectar, eggs, milk mixture, water, and vanilla.
4. 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.
5. Heat a skillet or griddle over medium heat.
6. Lightly grease the skillet and, using an ice cream scoop, pour in the batter. Then, spread it out with the back of a spoon.
7. Cook for 1 minute, or until the bottom of the pancake is firm.
8. Flip it over, squish it down with a spatula, and cook an additional 1-2 minutes or until done.
9. Set aside on a plate and repeat with the remaining batter. Makes 10-12 pancakes.
10. Serve with Earth Balance butter and syrup or fruit. Delicious!