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Light and Fluffy Gluten-Free Pancakes
So my husband and I normally have "our dishes" that we are responsible for when it comes to breakfast. It's normally my husband's job to make pancakes and French toast, and mine to make waffles and cinnamon toast.
But after discovering this amazing recipe, I'm going to have to find something else to give to my husband, because pancakes are now mine, lol. He can have the coffee cake!
I chose almond flour over all of the other alternative flour options because of it's darker color, it's wheaty, nutty flavor, and it's great source of protein and fiber.
If you read through most of the other gluten-free pancake recipes, many other people use a variety of strange additives, all sorts of substitutions, and even eggs. Pancakes don't use eggs!
As gluten is removed from a recipe, normally so is the protein, and so eggs tend to be a nice replacement for the missing nutrients.
However, with almond flour (and also with coconut, if you prefer), it is already packed with tons of great protein and fiber that eggs are not needed. And you can't forget the amazing taste it also lends to any recipe!
I try to keep my gluten-free recipe as close to my regular pancake recipe as possible to get that same amazing pancake flavor I'm used to, and to avoid any unnecessary ingredients.
I hope you enjoy them as much as I do!
Cook Time
Ingredients
- 1 1/2 cups almond flour
- 3 1/2 teaspoons baking powder, (make sure it's gluten-free)
- 1 teaspoon xanthan gum, (use only if your flour doesn't already include it)
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 1/4 cups milk
- 1 large egg
- 2 tablespoons butter, (make sure it's gluten-free)
- 1 teaspoon cinnamon
Instructions
- Prepare your saute pan ahead of time by greasing it with a little bit of butter or olive oil, and set the stove to medium to medium high heat.
- In a large mixing bowl, pour your 1 1/2 cups of almond flour.
- Add your 3 1/2 teaspoons of baking powder and 1 teaspoon of xanthan gum (unless your almond flour already contains it).
- Finally add your salt, sugar and cinnamon and mix thoroughly, combining all ingredients.
- In a separate, smaller bowl, crack your egg and beat it.
- Add your 1 1/4 cup of milk and mix.
- Finally add your butter. If you wish to soften it first, you may. I don't feel like it's necessary.
- Mix thoroughly to combine your ingredients as well as possible.
- Now pour your wet ingredients into your dry mixture. Blend well.
- Now that your batter is completed, it's time to cook your pancakes.
- I use a 1/2 cup measuring cup to scoop my batter into my pan, and still my pancakes always end up too big.
- Cook for 1-2 minutes on each side.
- As this batter will be a little thicker than you may be used to, you'll likely have to spread the batter a little in your pan to get a nice flat pancake each time.
- You'll know that your pancake is ready to flip when you can easily slip your spatula underneath it.
- Don't feel like you are limited to butter and syrup to top your pancakes. Honey, preserves, and even fresh fruit are delicious on these!
Nutritional Information
| Nutrition Facts | |
|---|---|
| Serving size: 2 pancakes | |
| Calories | 140 |
| Calories from Fat | 9 |
| % Daily Value * | |
| Fat 1 g | 2% |
| Carbohydrates 32 g | 11% |
| Sugar 2 g | |
| Fiber 2 g | 8% |
| Protein 2 g | 4% |
| Sodium 120 mg | 5% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Feel free to substitute any ingredients out. You could easily use almond milk in place of cow's milk, coconut flour in place of almond flour, and you could even remove all of the dairy for bananas and make this dairy-free.
I should warn you, the batter will be a little thicker than you are probably used to.
If you feel like it is too thick and you need to add a little bit of water to thin it out a tad, only add a couple of tablespoonfuls at a time.
These are my favorite pancakes now and I just won't make them any other way anymore, but when cooking I do have to smooth the batter down a bit in the pan to thin the pancakes out, and I can hardly eat more than one.
I already don't eat a great deal in one sitting, but these pancakes are very filling. As they are made using almond flour, they will also come out a little darker than normal white flour pancakes.
You can expect a nice, slightly nutty flavor with a cinnamon after taste. They are so delicious!!
To make these even better, slide berries, chocolate chips, or even thin slices of fruit, like pears, into the batter once you've poured it into your pan.
You'll forget you're on any special kind of diet when eating these delightful creations, and instead feel like the luckiest person on Earth! Enjoy!
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© 2013 Victoria Van Ness
