Gluten Free Pancakes

Ingredients

• •2 tablespoons agave nectar
• •1 teaspoon baking powder
• •1 cup blanched almond flour
• •2 large eggs
• •¼ cup preferred milk alternative
• •1 pinch salt
• •¾ cup tapioca flour
• •½ teaspoon vanilla
• •1½ cups warm water
• •¼ teaspoon distilled vinegar
• •1 teaspoon xanthan gum

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Method

From foodista.com — read the original

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