Servings: Makes 3 servings
Total Time: 10 minutes
Ingredients
- 3 Large eggs
- 3 Tbsp water
- 1/2 Tbsp vanilla extract
- 1 1/2 cup gluten free flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 1/2 Tbsp maple syrup
Sometimes great things come in small packages, like these gluten-free pancakes. Smaller pancakes hold up better without gluten, and are just too fun not to try!
Directions
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Whisk together eggs, water, vanilla and maple syrup.
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Add flour, salt and baking soda until mixed.
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Heat skillet to medium-low to medium heat.
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Scoop pancake batter onto the skillet.
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Flip pancakes when small bubbles appear and pancakes are light, golden brown on one side.
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Repeat process as needed.
Nutrition
380 calories; 18 g total fat; 373 mg sodium; 28 g carbohydrate; 1 g fiber; 29 g protein
Recipe modified from The Almond Board of California