A Easy Gluten-Free Pancake Recipe

I have a serious case of the munchies right now, and I think so does most of the country after the lockdown announcement last night. So I thought now would be the best time to share my gluten-free pancake recipe. I have a bit of a particular order I like to do it in (otherwise I find the butter tends to separate into little droplets) but don’t think you have to do it the way I do it. Also, I like to make these by hand. If you have a hand mixer and want to use that, go ahead, if anything it’ll make the end-result a lot smoother and creamy. I just like the therapeutic aspect of doing it by hand.

What you’ll need: 

  • Tapioca Flour (Four spoons)
  • Almond Flour (Four spoons)
  • 2 Eggs
  • A dollop/stick of butter
  • Vanilla Extract (optional)
  • Milk 1 cup

Start off by mixing the tapioca and almond flour together. Then take the butter, melt it in a small pan on low heat till completely liquid, mix in with the flour and stir thoroughly. Add the two eggs, mix again, and if you want you can add a dash of Vanilla extract. Finally, pour in the milk, mix thoroughly and pour out the batter onto a hot pancake pan.

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