Gluten Free Fluffy Pancakes
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Light, fluffy, not-too-sweet pancakes to keep you full and satisfied all morning!
Ingredients
  • 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
Instructions
  1. Combine the almond milk and lemon juice in a small bowl. Allow it to rest while you mix up the dry ingredients.
  2. Combine the buckwheat flour, gluten-free flour, baking soda, and salt in another medium bowl.
  3. Add the oil and maple syrup to the almond milk/lemon juice mixture and stir to combine.
  4. Add the wet ingredients to the dry ingredients.
  5. Add the banana to the batter and mash it up thoroughly. (I use a pastry blender.)
  6. Meanwhile, heat a griddle or large cast iron or nonstick pan over medium heat.
  7. Once the griddle is hot, grease it with butter or oil.
  8. Ladle ½ cup of batter into the pan.
  9. Sprinkle the pancake with chia seeds and chocolate chips.
  10. Once the pancake looks a bit dry around the edges, flip it and cook on the other side.
  11. 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/