It’s hard to resist when a tall plate of pancakes drizzled with maple syrup comes to the table. As someone who doesn’t have gluten sensitivities or coeliac, I’m not one to compromise on taste and texture. However, when the team at Cinderella NZ reached out for a recipe idea, I knew I wanted to challenge myself and get a little creative. Fluffy gluten-free pancakes? Let’s do it!
Reluctant to add an extra bag of gluten-free flour in the pantry, I turned to using almond meal for a gluten-free alternative. But let’s not compromise the fluffy allure of pancakes. The secret to the fluffiness is to whip the egg whites separately. The whipped egg whites introduce air into the batter, resulting in pancakes that are tender and light.
Something I was pleasantly surprised about, was how I felt way fuller afterwards without the carb crash leading to a mid-day nap. Turns out almond meal offers a host of nutritional benefits. It’s rich in heart-healthy monounsaturated fats, protein, fiber, vitamins (E and B), and essential minerals (magnesium, calcium, and iron). That’s something to boast about from eating pancakes!
So, it’s your turn! Save this recipe or ping it to your gluten-free friend. Like myself, you don’t have to be gluten-free to enjoy making these. Tag your pancake stacks with @ultimateomnoms on Instagram so I feature you!
Fluffy gluten-free pancakes
- 180 g almond meal
- 30 g cornstarch
- 10 g baking powder
- 2 g baking soda
- 2 g salt
- 3 large eggs (separated)
- 120 ml milk
- 1 tsp vanilla extract
- 30 ml maple syrup
- oil or butter for cooking
- In a large mixing bowl, whisk together the almond meal, cornstarch, baking powder, baking soda and salt
- In a separate bowl, whisk the egg yolks. Add the milk, maple syrup, vanilla extract and mix well
- Pour the wet ingredients into the dry ingredients and mix until combined
- In a clean bowl, whisk the egg whites until stiff peaks form
- Gently fold the beaten egg whites into the batter until just combined. Be careful not to overmix
- Let the batter sit for a few minutes to thicken
- Heat a non-stick pan over low-medium heat
- Pour about ¼ cup of the pancake batter into the pan
- Cook for 2-3 minutes, or until the edges are set and the bottom is golden brown. Flip the pancake and cook for another 2-3 minutes on the other side
- Remove the pancake from the pan and repeat with the remaining batter, adding more oil to the pan as needed
- Serve the pancakes with a drizzle of maple syrup. Top with your choice of fresh fruits