By Kirton Kitchen
Gluten-Free Pancakes
Three cheers for pancakes! These gluten-free pancakes are perfect for lazy weekend mornings. Serve them plain, or as berry pancakes by mixing fresh chopped fruit into the finished batter.
Updated at: Thu, 17 Aug 2023 07:03:15 GMT
Nutrition balance score
Unbalanced
Glycemic Index
75
High
Glycemic Load
41
High
Nutrition per serving
Calories338.7 kcal (17%)
Total Fat9.5 g (14%)
Carbs54.5 g (21%)
Sugars1.9 g (2%)
Protein3.2 g (6%)
Sodium900.8 mg (45%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Whisk together the flaxseed and 3 tablespoons water and set aside until jelled, about 5 minutes.
Step 2
In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt in a large mixing bowl. Set aside.
Step 3
In a separate medium bowl, add the almond milk and vinegar. Then add in the sunflower oil, vanilla, and the jelled flax. Whisk to incorporate, then add the almond milk mixture into the flour mixture and whisk thoroughly until no lumps remain.
Step 4
Grease and heat a large skillet with coconut oil or cooking spray over medium-high heat. Drop batter into the hot skillet, using a 1⁄4 cup measuring cup. Wait for large bubbles to form, then flip and cook another 60 seconds, until golden brown on both sides.
Step 5
Serve with berries and maple syrup, if desired.
Step 6
supercharge it!
Step 7
Add chopped berries to the batter.
Step 8
2 PLANT POINTS
Notes
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Delicious
Easy
Go-to
Under 30 minutes
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