Author Notes
Vegan & Gluten Free Cinnamon Pecan Pancakes, drizzled in pure maple syrup and topped with toasted pecans. —Natalya Hardan
Ingredients
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1.5 cups
blanched almond flour
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1 cup
gluten free baking flour
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1 cup
almond milk
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1/4 cup
cane sugar (or coconut sugar)
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1/4 cup
melted or softened coconut oil
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4 tablespoons
arrowroot powder
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4 tablespoons
water
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2 teaspoons
vanilla extract
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1 teaspoon
salt
Directions
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Add 4 tbsp arrowroot powder and 4 tbsp water to a mixing bowl. Mix well with a whisk. It should be completely liquid after mixing. This is your egg replacer.
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Add 1/4 cup melted coconut oil to the bowl and mix well again.
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Add 1/4 cup cane or coconut sugar to the bowl and mix.
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Add 2 tsp vanilla and 1 tsp salt and mix.
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Add 1 and 1/2 cups blanched almond flour and mix well.
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Add 1 cup + 2 tbsp almond milk and mix.
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Add 1 cup gluten free baking flour and mix. At this point, it should be that perfect pancake batter texture!
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Heat a pan on the stove at a low / medium heat and add coconut oil to the pan.
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Wait for the pan to heat and then use a 1/4 cup measuring cup to scoop out the pancake mixture onto the pan for even sized pancakes.
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