Gluten free pancakes
Equipment
Ingredients
Ingredients
Gluten free oat flour
2 Third cup
Almond flour
2 Third cup
Tapioca starch
0 Fourth cup
Baking powder
1 tbsp
Sea salt
0 Half tsp
Whole milk
0 Half cup
Eggs
2 Separated
Vanilla extract
1 tbsp
Butter
0 ml
Instructions
Mix and wait
In a mixing bowl, whisk together the flours, tapioca starch, baking powder, and salt. Whisk in the milk, maple syrup, egg yolks, and vanilla. Let the batter sit for 5 minutes.
Whip and fold
Meanwhile, in the other bowl, whip the egg whites to soft peaks. Fold them into the batter, being careful not to deflate it too much
Cooking
Heat a pan over medium-low heat. Add a dab of butter to the pan and pour in a generous amount of the batter. Cook until a few bubbles appear on the surface, about 1 1/2 to 2 minutes, then flip the pancakes over and continue cooking for another 1 1/2 to 2 minutes or until set. Watch the pancakes closely to make sure they don't burn, adjusting the heat and the cooking time as needed. Repeat with the remaining batter, adding a dab of butter .
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