Gluten Free Pancakes

Ingredients

• •2 tablespoons agave nectar
• •1 teaspoon baking powder
• •1 cup blanched almond flour
• •2 large eggs
• •¼ cup almond milk (or other non-dairy milk)
• •1 pinch salt
• •¾ cup tapioca flour
• •½ teaspoon vanilla extract
• •1½ cups water
• •¼ teaspoon distilled vinegar
• •1 teaspoon xanthan gum

Method

Adapted from foodista.com

1. 1Start by making the buttermilk.
2. 2Mix together the almond milk and vinegar.
3. 3Set aside.
4. 4In a large bowl, whisk together all of the dry ingredients: almond flour, tapioca flour, xanthan gum, salt, and baking powder.
5. 5In a medium-sized bowl, whisk together all of the wet ingredients: agave nectar, eggs, milk mixture, water, and vanilla.
6. 6Whisk the wet ingredients into the dry, mixing well.
7. 7Add warm water one tablespoon at a time if the batter needs to be thinned out more.
8. 8Heat a skillet or griddle over medium heat.
9. 9Lightly grease the skillet and, using an ice cream scoop, pour in the batter.
10. 10Then, spread it out with the back of a spoon.
11. 11Cook for 1 minute, or until the bottom of the pancake is firm.
12. 12Flip it over, squish it down with a spatula, and cook an additional 1-2 minutes or until done.
13. 13Set aside on a plate and repeat with the remaining batter. Makes 10-12 pancakes.