Gluten Free Fluffy Pancakes
Author: Stacey Foote
Recipe type: Breakfast
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 9
- 1¼ c. almond milk
- 1 T. freshly squeezed lemon juice
- 1 T. avocado oil (or other neutral oil)
- 1 T. real maple syrup, plus more for serving
- ½ c. buckwheat flour
- ½ c. gluten-free flour
- 1 t. baking soda
- ½ t. sea salt
- 1 very ripe banana
- Butter or oil for greasing the griddle
- Optional: Mini chocolate chips and chia seeds
- Combine the almond milk and lemon juice in a small bowl. Allow it to rest while you mix up the dry ingredients.
- Combine the buckwheat flour, gluten-free flour, baking soda, and salt in another medium bowl.
- Add the oil and maple syrup to the almond milk/lemon juice mixture and stir to combine.
- Add the wet ingredients to the dry ingredients.
- Add the banana to the batter and mash it up thoroughly. (I use a pastry blender.)
- Meanwhile, heat a griddle or large cast iron or nonstick pan over medium heat.
- Once the griddle is hot, grease it with butter or oil.
- Ladle ½ cup of batter into the pan.
- Sprinkle the pancake with chia seeds and chocolate chips.
- Once the pancake looks a bit dry around the edges, flip it and cook on the other side.
- Once cooked to a golden-y brown, remove to a plate and serve with butter and syrup.
Recipe by sprinting spoon at https://www.sprintingspoon.com/pancakes/
3.5.3251