GLUTEN-FREE PANCAKES

by Clarissa Aguiar

Simply the best blend of gluten-free flour for pancakes!

Prep Time

Cook Time

Total Time

Servings

10 min

15 min

25 min

6 pancakes

INGREDIENTS:

  • ⅓  cup Tapi Go! Tapioca Flour
  • 1  cup almond flour
  • ½  tsp baking soda
  • ¼  tsp salt
  • 4 large eggs
  • ¼  cup oat milk
  • 1 tbsp honey, or maple syrup
  • 1 tsp white wine vinegar
  • 1 tsp vanilla extract

INSTRUCTIONS:

  1. Whisk all of the dry ingredients together in a bowl.
  1. In a separate bowl, whisk all of the wet ingredients. Then, add the wet ingredients to the dry and whisk until well combined.
  1. Heat a pancake skillet or griddle on medium-high heat and coat with ghee, butter or coconut oil.
  1. Spoon the batter onto the skillet, or small fry pan, for pancakes approximately 3-4 inches in diameter. They're much easier to flip smaller. Let them cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes. Add coconut oil to the pan if needed.
  1. Serve immediately with maple syrup, bananas and other toppings.  

NUTRITION:

Serving: 2 pancakes
Calories 242
Total Fat 13.5g
Saturated Fat: 3.2g
Trans Fat: 0g
Cholesterol 186.5mg
Sodium 551.5mg
Carbohydrates 20.3g
Fiber 4g
Sugar 6.2g
Protein 10.3g


Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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