Recipe: Fluffy Gluten-Free Triple-Almond Pancakes

Makes: 12 pancakes

Prep time: 10 min

Cooking time: 20 min

Ingredients:

Dry ingredients:

• 1½ cups blanched almond flour
• 1½ tbsp baking powder
• 1½ tbsp tapioca starch
• ½ tsp salt

Wet ingredients:

• 3 eggs
• ⅓ cup almond milk (or regular milk)
• 3 tbsp light olive oil
• 3 tbsp almond butter
• 1½ tbsp vanilla extract
• 2 tsp maple syrup
• 1½ tsp apple cider vinegar
  
  

Method:

1. Combine all the dry ingredients and mix with a whisk, breaking up any lumps. Set aside.

2. In a separate mixing bowl, combine all the wet ingredients and beat well with a whisk.

3. Add the dry ingredients to the wet ingredients and whisk together until well combined. Let sit 5 minutes.

4. Heat a skillet over medium heat. Grease lightly.

5. Use a ¼ cup measure to scoop the pancake batter into the pan.

6. Cook each pancake for 1½ to 2 minutes, until the bottom is browned.

7. Flip and cook for another minute.

8. Transfer pancakes to a cooling rack or plate and repeat.

Recipe notes:

• This recipe uses blanched almond flour. You could substitute with regular almond flour or almond meal, but the texture may be more gritty or coarse.
• The almond milk can be substituted with regular dairy milk or other nut milks.
• Add ⅓ cup fresh blueberries or chocolate chips to the batter for some flavour variation.
• For detailed instructions – with images – on how to make this recipe, check out the recipe on my website.
  
  

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