As such, I came up with a gluten-free pancakes that satisfied my morning sweet tooth and my fiber requirement. Making them gluten-free was as easy as substituting the wheat flours for a combination of almond flour, tapioca starch and baking soda. I had a smashing success.
These gluten-free pancakes came out light, fluffy, and golden-brown—just like the wheat version. These have the right texture, which is the important thing. They're good. Enjoying these delicious, fruity gluten-free vessels of maple and joy are worthy of lazy weekends and those you love.
I'm submitting this post to my hosted Aspiring Bakers #21: Gluten-Free Bakes (July 2012)
1 ½ cups blanched almond flour
1/2 cup unsweetened coconut milk (you may use fresh one)
2 large eggs
1 Tbsp tapioca starch
1/2 Tbsp canola oil
1/2 Tbsp vanilla extract
½ tsp baking soda
½ tsp Celtic sea salt
Fresh fruits for decoration
(optional) custard for tasting
- Place and mix the eggs, vanilla, and coconut milk. Beat for about 30 seconds until well combined.
- Add the dry ingredients and mix until smooth. The batter will resemble cookie batter. If you prefer thinner pancakes, just add more coconut milk.
- Heat canola oil in a large skillet on medium-low heat, and then scoop batter into the pan and spread it into a pancake shape with a spatula. This batter is thick.
- Flip when the underside has browned, about 3-4 minutes.
- Serve with fresh fruits (blueberries & strawberries) for a sugar-free breakfast, or add toppings of your choice.
- Add on the custard to match this gluten-free pancakes.