You guys, these pancakes kill it in the breakfast department. Many gluten free pancakes tend to be more on the dense side but these, mmm these are nice and light and fluffy. The trick is to beat the eggs until they are frothy before you add them into the mix. You can also double to batch and freeze them for later.
Happy Cooking!
Light and Fluffy Pancakes
There really is nothing better on a weekend morning than a nice plate of pancakes. These light and fluffy Paleo pancakes are gluten, sugar, and dairy free. Enjoy these with fresh berries or go more traditional with butter and syrup, you really can't go wrong either way.
Servings 9
Calories 205kcal
Ingredients
- 1 3/4 cup almond flour
- 1/4 cup tapioca flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup butter, melted
- 1 cup vanilla almond milk
- 1 TBSP vanilla extract
- 2 large eggs
Instructions
- In a large bowl combine almond flour, tapioca flour, baking soda, and salt
- In a small bowl whisk eggs until frothy
- Add the melted butter, almond milk, vanilla extract, and eggs to the dry ingredients and whisk to combine
- Preheat a large skillet or griddle over medium heat and spray with cooking spray or rub with avocado or coconut oil
- Add 1/3 cup of pancake batter to pan or skillet and cook until it bubbles in the center and around the edges and golden brown on the bottom, roughly 4-5 minutes. You can cook more than one pancake at a time as long as they aren't touching
- Flip the pancakes and cook an additional 2-3 minutes until bottoms are golden brown
- Remove to a plate or serve right away. Repeat steps 5 and 6 with remaining pancake batter. This makes roughly 9 pancakes.
- Serve with fresh berries or butter and syrup. Enjoy!
Nutrition
Serving: 1pancake | Calories: 205kcal | Carbohydrates: 8g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 350mg | Potassium: 17mg | Fiber: 2g | Sugar: 1g | Vitamin A: 226IU | Calcium: 88mg | Iron: 1mg
