Delicious fluffy pancakes. They are hard to come by when gluten free. I've tried numerous recipes and store bough mixes. None of them ever make it close to gluten filled, dairy & sugar loaded light fluffy pancakes.
Until I met these pancakes.
Light and fluffy and simple. What else could you ask for? We love these...and they sure are an indulgence for our family. They satisfy that craving for fluffy pancakes. To ask for more (which I often do), i'd ask for them to have a nutrition kick. More fiber, or protein or something...so I won't feel bad about eating them cold as a snack (with yogurt, yumm!), or having them more often then just on weekends.That is in the works, so i'll keep you posted.
In the mean time though, I give you these amazing light, fluffy, naturally sweetened pancakes to fill that void you've been feeling!
Fluffy Pancakes - GF/DF
1 cup Almond milk (or other milk of your choosing)
1 extra large egg
2 Tbsp sunflower oil
2 1/2 Tbsp maple syrup
1 cup gluten free all purpose flour
2 tsp baking powder
1/4 tsp xanthan gum
dash Himalayan sea salt
*In a large bowl, whisk together the wet ingredients until lightly frothy.
*Add the dry ingredients into the wet and whisk until no (of very few) lumps are left. Transfer mixture into large (4 cup) measuring cup for easy pouring.
*Pre-heat a skillet or large frying pan. Add a tsp of coconut oil to heat and coat the pan/skillet. Pour batter to desired size pancakes (I can do 3 small pancakes at a time on my frying pan).
*Flip once you see little bubbles on the surface and the edges look set (about 2 minutes) and cook for another 2 minutes or so. Pancakes should spring back when lightly touched.
*Keep finished pancakes warm in a heated oven until ready to serve.
*Makes about 12 small (3") pancakes.
*Enjoy!
<3
Eryn
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