Gluten-Free Pancakes
★★☆☆☆
Ingredients
- Almond
- 1/2 cup almond flour120 ml almond flour
- 2 Tbsp coconut flour30 ml coconut flour
- 2 eggs2 eggs
- 1/3 cup almond milk80 ml almond milk
- 1/4 tsp baking soda1 ml baking soda
- 1/2 tsp vanilla extract2 ml vanilla extract
- 1/8 tsp salt1 ml salt
- Dash of cinnamonDash of cinnamon
- Oat and Chia Seed
- 1 cup gluten-free rolled oats240 ml gluten-free rolled oats
- 1 cup 2% plain Greek yogurt240 ml 2% plain Greek yogurt
- 2 eggs2 eggs
- 2 tsp chia seeds10 ml chia seeds
- 2 tsp flaxseed meal10 ml flaxseed meal
- Cooking sprayCooking spray
- 1/2 cup sliced strawberries120 ml sliced strawberries
- 1/2 cup blueberries120 ml blueberries
- 2 Tbsp pure maple syrup30 ml pure maple syrup
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.