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Gluten-Free Pancakes with Vanilla and Maple Recipe

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4.4 from 63 reviews

  • Author: Sky
  • Total Time: 25 minutes
  • Yield: Serves 3 to 4
  • Diet: Gluten Free

Description

These gluten-free pancakes are light, fluffy, and infused with rich vanilla flavor, perfect for a wholesome breakfast. Made with a blend of gluten-free oat flour, almond flour, and tapioca starch, they achieve the perfect texture without compromising taste. This recipe from Cannelle et Vanille by Aran Goyoaga yields pancakes that are easy to make and delicious to enjoy with your favorite toppings like maple syrup, fresh fruit, or yogurt.

Ingredients

Dry Ingredients

  • 2/3 cup gluten-free oat flour
  • 2/3 cup almond flour
  • 1/4 cup tapioca starch
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt

Wet Ingredients

  • 1/2 cup whole milk or almond milk
  • 2 tablespoons maple syrup
  • 2 eggs, separated
  • 1 tablespoon vanilla extract

For Cooking and Serving

  • Extra-virgin olive oil or butter, for the pan
  • Maple syrup, fruit, and/or yogurt, for serving

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free oat flour, almond flour, tapioca starch, baking powder, and sea salt until well combined, creating an even base for the batter.
  2. Add Wet Ingredients: Whisk in the milk, maple syrup, egg yolks, and vanilla extract to the dry mixture. Stir gently until smooth. Let the batter sit for 5 minutes to hydrate and thicken slightly.
  3. Whip Egg Whites: In a clean bowl, whip the egg whites to soft peaks to incorporate air, which will help make the pancakes fluffy and light.
  4. Fold Egg Whites: Carefully fold the whipped egg whites into the batter, making sure not to deflate them to retain maximum fluffiness in the pancakes.
  5. Heat the Pan: Preheat a non-stick skillet over medium-low heat. Add a dab of butter or a drizzle of extra-virgin olive oil to coat the surface and prevent sticking.
  6. Cook Pancakes: Pour 1/3 cup of batter onto the skillet. Cook until bubbles form on the surface, about 1 1/2 to 2 minutes, then flip carefully and cook for another 1 1/2 to 2 minutes until the pancake is set and golden brown. Adjust heat as necessary to avoid burning.
  7. Repeat: Continue cooking the remaining batter, adding butter or oil to the pan as needed for each batch to maintain non-stick conditions and flavor.
  8. Serve: Plate the pancakes and serve warm with maple syrup, fresh fruit, and/or yogurt according to your preference.

Notes

  • Letting the batter rest for 5 minutes helps improve the texture by allowing the flours to hydrate.
  • Be gentle when folding the whipped egg whites to keep the batter light and airy.
  • Adjust the cooking temperature to prevent pancakes from burning while ensuring they cook through.
  • Use a non-stick skillet for best results and easier flipping.
  • This recipe is adaptable for dairy-free diets by using almond milk and olive oil instead of butter.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American

Find it online: https://skysrecipes.com/gluten-free-pancakes-with-vanilla-and-maple-recipe/