Gluten-free, dairy-free pancakes. I created this recipe based on my old wheat-based one.
Provided by Collen Little
Categories Breakfast and Brunch Pancake Recipes
Time 15m
Yield 8
Number Of Ingredients 11
Steps:
- Combine gluten-free flour, cornstarch, sugar, baking soda, and baking powder in a large bowl. Add almond milk, eggs, coconut oil, vanilla extract, and lemon juice; stir until batter is well combined.
- Spray a griddle lightly with coconut oil; heat over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 136.7 calories, Carbohydrate 19.2 g, Cholesterol 46.5 mg, Fat 5.5 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 256.2 mg, Sugar 3.3 g
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