These healthy wheat-free pancakes features a mixture of almond and white rice flour, as well as relatively little milk to create a thick, fluffy texture.
Slideshow:More Pancake Recipes
2/3 cup almond milk
1 teaspoon vanilla
2 tablespoons maple syrup, plus more for serving
2/3 cup white rice flour
1 cup almond meal
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup coarsely grated apple (from 2 small Granny Smith apples)
Coconut oil or butter, for greasing
How to Make It
In a large mixing bowl, whisk together the eggs, milk, vanilla and maple syrup. Stir in the flour, almond meal, baking powder, cinnamon and salt. Fold in the apple.
Place a large nonstick skillet or griddle over medium-low heat. Lightly grease it with oil or butter. Add the batter to the pan, 1/4 cup for each pancake. You’ll make 2-3 at a time depending on the size of your pan. Cook 2 minutes, or until small bubbles start to appear on the surface. Flip the pancakes and cook for another 2 minutes, until firm and lightly browned.
Serve the pancakes with maple syrup and garnish with a dash of cinnamon and some apple slices.
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