Servings: Makes 3 servings
Total Time: 10 minutes
- 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!
Whisk together eggs, water, vanilla and maple syrup.
Add flour, salt and baking soda until mixed.
Heat skillet to medium-low to medium heat.
Scoop pancake batter onto the skillet.
Flip pancakes when small bubbles appear and pancakes are light, golden brown on one side.
Repeat process as needed.
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