About the Recipe
Ingredients
1 cup gluten-free flour
1 cup almond flour
1 tsp baking soda
½ tsp baking powder
½ tsp cinnamon
2 eggs
1 cup plain kefir or yogurt
1 cup water
1/3 cup canola oil
1 TBSP unfiltered apple cider vinegar
1 tsp pure vanilla extract
Preparation
In a medium bowl, stir together the dry ingredients. Mix the wet ingredients together in a smaller bowl and pour wet ingredients into drive ingredients. Stir just until blended. Heat a large baking pan to medium high. Scoop a large spoonful of batter (it’s thicker than usual pancake batter), three or four at a time. Flip when bubbles form and bottom is golden brown. Place finished pancakes on a serving plate and cover lightly with a tea towel until all the pancakes are ready. We love eating them with Earth Balance and real maple syrup. Note: there is no sugar added to the batter.