Gluten Free Pecan Pancakes
Recipe by Emily Church
Eating gluten-free doesn't mean having to give up all of your favorite foods. Emily Church, the CEO of Everything Kitchens, has a no-compromise recipe for the ultimate gluten-free pancakes. These are so good that her family demands that she makes a whole batch of them every Christmas! I don't blame them because these are seriously tasty pancakes that you wouldn't even know are gluten-free if you tried them.
Gluten-Free Pecan Pancakes Recipe
Makes: 4-6 Servings
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ingredients:
1/2 Cup Almond Flour
1 Cup Oat Flour
3 1/2 Tsp Baking Powder
1 Tsp Salt
1 Tbsp Brown Sugar
1/2 Tsp Xanthan Gum
1 1/4 Cups Milk
1 Egg
3 Tbsp Butter, melted
1 Overripe Banana
1/3 Cup Chopped Pecans (optional)
Featured Products:
Swiss Diamond Non-Stick Skillet
Directions:
Step 1
In a large bowl, sift together the almond flour, oat flour, baking powder, xanthan gum, salt, and sugar.
Step 2
In a separate bowl mix together the milk, mashed banana, egg, and melted butter, then combine wet and dry ingredients and mix until smooth. Let sit for at least 5-10 minutes before cooking to allow the xanthan gum to make your ingredients stick together, so your pancakes won't break apart while cooking.
Step 3
Heat a lightly oiled skillet over medium to medium-low heat. Pour the batter onto the griddle, using about 1/4 cup for each pancake (the Norpro Batter Dispenser makes this job very easy!). Brown on both sides and serve hot with real maple syrup.
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About the Author: Chef Austin Merath is Everything Kitchen's Culinary Wizard, Kitchen-Gadget Reviewer, and New-Product Tester. He studied under chefs in College of the Ozarks' Culinary Program. It's his job to make sure you choose the kitchen tools that are right for you by testing the best we have to offer. When not cooking, Austin is tinkering with computers or exploring the Ozarks with his wife Amy. Click here for his full bio. |