Gluten-Free American Pancakes, Fluffy and Paleo

paleo | grain-free | gluten-free

Recipe by: Johanna from glutenfreierezeptwelt.de

Quantity: makes approx. 10 pancakes

Ingredients for gluten-free American pancakes

• 130 g Ruut cassava flour
• 60 g ground almonds
• 10 g coconut flour
• 2 tsp baking powder
• 1 pinch of salt
• 30 g melted coconut oil
• 170 ml coconut drink or other plant-based milk
• 60 ml sparkling water
• 2 eggs, size M
• optional: 40 g honey

To serve:

• salted butter
• plain cream cheese
• maple syrup

How do you make gluten-free American pancakes?

Tip :) Always use a kitchen scale for our recipes and for weighing the flour.

1. Mix the dry ingredients in a bowl.
2. Mix the wet ingredients in a separate bowl.
3. Add the wet ingredients to the dry ingredients and stir well with a whisk.
4. Depending on how finely your almond flour is ground, the batter may be thicker or runnier. If you feel it is too thick, add a little more coconut drink.
5. The batter should not drip off the spoon, but should be nice and thick. When you pour it into the pan, it should slowly spread out into a smooth pancake.
6. Heat a pan with a little coconut oil, turn the hob down to medium and add about 2 tablespoons of batter per pancake to the pan.
7. Cook on both sides for about 2 minutes until golden brown. Cook the first side with the lid on; once you have flipped the pancake, you can take the lid off.
8. To serve, you can spread the pancakes with salted butter or plain cream cheese and drizzle with maple syrup.