Start your morning with these fluffy and delicious gluten-free pancakes, crafted from a unique blend of chickpea, almond, coconut, and tapioca flours. Light and tender, they pair perfectly with your favorite toppings like fresh fruit, maple syrup, or a dollop of dairy-free yogurt. These pancakes are sure to become a breakfast favorite for the whole family.
Ingredients
1-1/4 cup Rosa's Gluten-Free Baking Flour (recipe on this website)
1 Tablespoon Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
pinch of Salt
1 cup Almond Milk (or any unsweetened Plant-Based Milk)
2 Tablespoons melted Coconut Oil or Vegan Butter
1 Tablespoon Apple Cider Vinegar
1 tsp Vanilla Extract
Instructions
In a large bowl, combine the rosa's gluten-free flour blend, sugar, baking powder, baking soda, and salt.
In another bowl, mix the almond milk, melted coconut oil (or vegan butter), apple cider vinegar, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes to thicken.
Heat a non-stick skillet over medium heat and lightly grease it with coconut oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and dry a bit around the edges and top, then flip and cook until golden brown.
Serve warm with your favorite toppings.
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