Gluten Free Pancakes (vg, Gf) Recipe
Triple stack with maple syrup and your choice of protein.
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Ingredients
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Dry Ingredients
Wet Ingredients
Optional Toppings
Method
Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine gluten-free flour, baking powder, sugar, and salt. Whisk together until well combined.
- 2
Combine Wet Ingredients
In a separate bowl, mix almond milk, apple cider vinegar, maple syrup, vanilla extract, and melted coconut oil. Stir until combined.
- 3
Combine Mixtures
Pour the wet mixture into the dry ingredients. Stir gently until just combined; do not overmix. The batter may be slightly lumpy.
Cooking
- 4
Cook Pancakes
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil if desired. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for an additional 2-3 minutes until golden brown.
- 5
Serve
Stack the pancakes on a plate, drizzle with maple syrup, and add your choice of protein and fresh fruits as toppings.