Gluten-Free Maple Almond Pancakes
Fluffy gluten-free pancakes built on brown rice flour and almond meal, sweetened with pure maple syrup. Nutty, tender, and sturdy enough to stack high.
Servings: 12 pancakes
Ingredients
- 2 cups brown rice flour
- 1 cup almond meal almond flour / pulverized almonds
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups buttermilk
- ½ cup milk
- ¼ cup melted butter plus more for the skillet
- 1 egg
- 3 tbsp pure maple syrup plus more for serving
Instructions
- In a large bowl, combine the brown rice flour, almond meal, baking powder, baking soda and salt.
- In a spouted bowl or large glass measuring cup, whisk together the buttermilk, milk, melted butter, egg and maple syrup. Stir into the flour mixture until combined.
- Preheat a griddle or frying pan over medium heat and add about 1/2 tsp butter to melt. Use a 1/4-cup measure to portion the batter onto the hot griddle, giving them lots of space (they spread). Cook until bubbles appear on the surface and the underside is golden. If the bottom is darkening too quickly, reduce the heat. Flip and cook the other side until golden.
- Transfer to a baking sheet and keep warm in a low oven as the pancakes are done if you'd like to serve everyone at once. Serve with more maple syrup.
Notes
The gluten-free flours: Brown rice flour plus almond meal give structure and a nutty, tender crumb without any wheat.
Give them space: This batter spreads, so portion with a 1/4-cup measure and leave room between pancakes.
Manage the heat: If the undersides darken before bubbles form on top, lower the heat — these brown faster than wheat pancakes.
Keep warm: Hold finished pancakes on a baking sheet in a low oven so you can serve the whole stack at once.
Nutrition
Calories: 190kcal | Carbohydrates: 22g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 10mg | Sodium: 320mg | Potassium: 100mg | Fiber: 2g | Sugar: 4g | Vitamin A: 150IU | Calcium: 120mg | Iron: 1mg