Gluten Free Pancakes with Raspberries
Gluten Free Pancakes with Raspberries
Pancakes have always been a favorite of mine!! Late start this morning and breakfast was still my meal of choice. A few pancakes topped off with fresh raspberries and pure maple syrup. I am feeling like I just indulged only I did not!!
Even thou we are not gluten intolerant some of my friends are so this recipe is for you!! For all you fixers out there it is fix approved!!
Recipe from the Fixate Cookbook
Serves 7 (2 pancakes each)
Ingredients:
1 1/2 C all purpose gluten free flour
3 tsp baking powder, gluten free
1 dash himalayan salt
1 1/2 cups unsweetened almond milk
1 large egg
1 TBSP pure maple syrup (or raw honey)
5 TBSP organic grass fed butter, melted
1 tsp pure vanilla extract
Raspberries
Directions:
1. Combine flour, baking powder and salt in a small bowl; mix well . set aside.
2. Combine almond milk, egg, maple syrup, butter and extract in a medium bowl; whisk to blend.
3. Add flour mixture to almond milk mixture; whisk to blend until there are no lumps.
4. Heat large nonstick skillet over medium heat.
5. Pour 1/4 cup batter onto the skillet; cook for 2-3 minutes, or until bubbles form around the edges of the pancake. Flip with spatula; cook for additional 90 seconds.
6. Continue with remaining batter.
7. Serve 2 pancakes with 1 Tbsp Raspberries for each serving.
Recipe from the Fixate Cookbook
Serves 7 (2 pancakes each)
Ingredients:
1 1/2 C all purpose gluten free flour
3 tsp baking powder, gluten free
1 dash himalayan salt
1 1/2 cups unsweetened almond milk
1 large egg
1 TBSP pure maple syrup (or raw honey)
5 TBSP organic grass fed butter, melted
1 tsp pure vanilla extract
Raspberries
Directions:
1. Combine flour, baking powder and salt in a small bowl; mix well . set aside.
2. Combine almond milk, egg, maple syrup, butter and extract in a medium bowl; whisk to blend.
3. Add flour mixture to almond milk mixture; whisk to blend until there are no lumps.
4. Heat large nonstick skillet over medium heat.
5. Pour 1/4 cup batter onto the skillet; cook for 2-3 minutes, or until bubbles form around the edges of the pancake. Flip with spatula; cook for additional 90 seconds.
6. Continue with remaining batter.
7. Serve 2 pancakes with 1 Tbsp Raspberries for each serving.
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