Gluten-Free Flour Blend:
3 cups (435 grams) white rice flour
1 1/2 cups (187 grams) tapioca flour
3/4 cup (123 grams) potato starch
1 tablespoon (8 grams) xanthan gum
1 1/2 teaspoons (5 grams) salt
Pancakes:
1/4 cup almond flour
1/4 cup millet flour
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups milk
2 large eggs, at room temperature
1/4 cup canola oil, plus more for the griddle
2 tablespoons honey
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract, optional
1/4 cup gluten-free old-fashioned rolled oats
Unsalted butter, for greasing
Sliced almonds, toasted, for topping
Pure maple syrup, warm, for topping
1For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
2For the pancakes: In another large bowl, whisk together 1 cup of the gluten-free flour blend, almond flour, millet flour, baking powder and salt. (Reserve the remaining gluten-free flour blend for another use.)
3In a medium bowl, whisk together the milk, eggs, oil, honey, vanilla extract and almond extract if using; stir into the flour mixture until combined.
4Heat a large nonstick skillet or griddle and grease with butter. Scoop 1/4-cup mounds of batter into the skillet and spread to make 3-inch rounds. Cook over medium heat until the pancakes are golden on the bottom, about 2 minutes. Flip and cook until fluffy and cooked through, about 2 minutes more. Transfer the pancakes to plates and top with the almonds and maple syrup.
rated 2.5 of 5 stars
Level: Easy
Total: 30 min
Prep: 15 min
Cook: 15 min
Yield: 12 pancakes
The flour blend recipe makes more than you'll need to cook up these pancakes. Just transfer the remaining flour to an airtight storage container and place it in a cool, dry place or refrigerate it. Now, you'll be ready to make your next gluten-free recipe.