Pancakes Free of Gluten and Leavening Agents

gluten free pancakes

This recipe is amazingly simple, easy to make and delicious! If you are unable to tolerate baking powder and baking soda, this is your salvation!

1 cup Kirkland Signature Blanched Almond Flour
3/4 cup Bob’s Red Mill Tapioca Flour
2 grub fed eggs
2 tbsp Maple Syrup
1/2 tsp ground vanilla
1/2 tsp pink salt
1/4 cup water

With a wire whisk, mix together all the dry ingredients. Add in the maple syrup and egg yolks along with most of the water until batter is loose enough to pour.  Whisk the egg whites until stiff peaks form.

Gently fold the egg whites into the batter until well incorporated insuring you do not over mix or mix too hard or the batter will flatten.

Drop about a quarter cup of mixture onto a hot griddle and cook until edges are browned. Flip and cook the other side. Continue with the rest of the batter.

Top with coconut oil, maple syrup and any other toppings you like.

gluten free pancakes
gluten free pancakes