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Gluten Free Pancakes

rate this recipe:
4.84 from 18 votes
Prep Time: 15 mins
Cook Time: 10 mins
Serves 3 to 4
The BEST gluten-free pancakes! They're light, puffy, and filled with rich vanilla flavor. Recipe from Cannelle et Vanille by Aran Goyoaga.

Ingredients

  • 2/3 cup gluten-free oat flour
  • 2/3 cup almond flour
  • 1/4 cup tapioca starch
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup whole milk or almond milk
  • 2 tablespoons maple syrup
  • 2 eggs, separated
  • 1 tablespoon vanilla extract
  • extra-virgin olive oil or butter, for the pan
  • maple syrup, fruit and/or yogurt, for serving

Instructions

  • In a medium bowl, whisk together the flours, tapioca starch, baking powder, and salt. Whisk in the milk, maple syrup, egg yolks, and vanilla. Let the batter sit for 5 minutes.
  • Meanwhile, in a clean bowl, whip the egg whites to soft peaks. Fold them into the batter, being careful not to deflate it too much.
  • Heat a non-stick skillet over medium-low heat. Add a dab of butter or a drizzle of olive oil to the pan and pour in 1/3 cup of the batter. Cook until a few bubbles appear on the surface, about 1 1/2 to 2 minutes, then flip the pancakes over and continue cooking for another 1 1/2 to 2 minutes or until set. Watch the pancakes closely to make sure they don't burn, adjusting the heat and the cooking time as needed. Repeat with the remaining batter, adding a dab of butter or more oil each time.
  • Serve the pancakes with maple syrup, fruit, and/or yogurt for serving.