Gluten-Free Pancakes
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Ingredients
- Almond
- 1/2 cup almond flour (118 ml)
- 2 Tbsp coconut flour (29.6 ml)
- 2 eggs
- 1/3 cup almond milk (78.9 ml)
- 1/4 tsp baking soda (1.2 ml)
- 1/2 tsp vanilla extract (2.5 ml)
- 1/8 tsp salt (0.6 ml)
- Dash of cinnamon
- Oat and Chia Seed
- 1 cup gluten-free rolled oats (237 ml)
- 1 cup 2% plain Greek yogurt (237 ml)
- 2 eggs
- 2 tsp chia seeds (9.9 ml)
- 2 tsp flaxseed meal (9.9 ml)
- Cooking spray
- 1/2 cup sliced strawberries (118 ml)
- 1/2 cup blueberries (118 ml)
- 2 Tbsp pure maple syrup (29.6 ml)
Instructions
- Almond: In a bowl, whisk together almond flour, coconut flour, baking soda, salt, and cinnamon. In a separate bowl, beat eggs. Add vanilla and almond milk. Gently fold dry ingredients into wet ingredients. Cook on a preheated, lightly greased griddle until golden brown on both sides.
- Oat and Chia Seed: Pulse oats in a blender until finely ground. Add yogurt, eggs, chia seeds, and flaxseed meal to the blender. Blend until combined, but seeds remain mostly intact. Heat a large nonstick skillet over medium heat for 1 minute. Coat with cooking spray. Working in batches, cook pancakes for 1-2 minutes per side, or until golden brown. Serve topped with berries and maple syrup.
Wine Pairing: None (N/A) — None (typically not paired with wine).