Start your day with these fluffy and nutritious gluten-free pancakes made from a blend of oat and almond flours. The natural sweetness of oats pairs perfectly with the nutty richness of almonds, creating a delightful breakfast treat that's light, yet filling. These pancakes are not only gluten-free but also packed with fiber, healthy fats, and protein, making them a balanced option to keep you energized throughout the morning.
Ingredients
1 cup Almond Flour
1-1/2 cups Oat Flour (you can make this by blending gluten free rolled oats into a fine powder)
1 Tablespoon Baking Powder
1/4 tsp Salt
2 Tablespoons Maple Syrup or Agave Nectar
1 tsp Vanilla Extract
1-1/2 cups Almond Milk (or any Plant-Based Milk)
1 Tablespoon Apple Cider Vinegar
2 Tablespoons Flaxseed Meal (mixed with 6 tablespoons of water to create flax eggs)
Coconut oil or Plant-Based Butter for cooking
Instructions
In a small bowl, mix 2 tablespoons of flaxseed meal with 6 tablespoons of water. Let it sit for about 5-10 minutes to thicken.
In a large mixing bowl, combine the almond flour, oat flour, baking powder, and salt.
In another bowl, whisk together the almond milk, apple cider vinegar, maple syrup or agave nectar, vanilla extract, and the prepared flax eggs.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to over mix; the batter should be slightly thick but pourable. If it's too thick, add a bit more almond milk. Allow batter to sit and set up for about 3 minute.
Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or plant-based butter.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set and dry, about 2-3 minutes.
Flip the pancakes and cook for another 2-3 minutes or until golden brown and cooked through.
Serve the pancakes warm with your favorite toppings, such as fresh berries, sliced bananas, maple syrup, nut butter, or a sprinkle of powdered sugar.
Note: to maintain the fluffiness of the pancakes don't over mix or mix extra when scooping the batter onto the grill.
Cooking the pancakes on low/medium heat will assure that they get fully cooked through.
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