Heart-Healthy Fluffy Gluten-Free Pancakes
Start your morning with these irresistibly fluffy Heart-Healthy Gluten-Free Pancakes, a perfect balance of taste and nutrition that caters to your wellness goals. Made with a wholesome blend of gluten-free all-purpose flour and almond flour, these pancakes offer a tender texture and nutty flavor while remaining light and airy. A clever dairy-free twist replaces traditional buttermilk with almond milk and apple cider vinegar, ensuring moisture and fluffiness. Sweetened naturally with pure maple syrup and enhanced with hints of vanilla, these pancakes are ideal for anyone enjoying a gluten-free, heart-conscious diet. Ready in just 30 minutes, they’re perfect for busy mornings or weekend brunches. Serve them warm with fresh fruit or a drizzle of maple syrup for a guilt-free treat everyone will love!
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Recipe Information
Ingredients
- 1 cup Gluten-free all-purpose flour
- 0.5 cup Almond flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1.25 cups Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 1 large Egg
- 2 tablespoons Pure maple syrup
- 1 teaspoon Vanilla extract
- 2 tablespoons Coconut oil, melted
Instructions
In a medium mixing bowl, combine the gluten-free all-purpose flour, almond flour, baking powder, baking soda, and salt. Whisk these dry ingredients together until well integrated.
In a separate bowl, combine the almond milk and apple cider vinegar. Let stand for about 5 minutes to allow the mixture to curdle, effectively creating a buttermilk substitute.
Into the almond milk mixture, add the egg, pure maple syrup, vanilla extract, and melted coconut oil. Whisk these wet ingredients together until smooth and fully combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir the mixture together until just incorporated, being careful not to overmix. The batter should be slightly lumpy, which helps the pancakes stay fluffy.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with additional coconut oil if needed.
Using a 1/4 cup measurement, pour batter onto the heated skillet to form pancakes. Cook until bubbles appear on the surface and the edges start to look set, about 2-3 minutes.
Carefully flip the pancakes with a spatula and cook the other side until golden brown, approximately 2 minutes more.
Repeat with the remaining batter, adjusting the heat as needed to ensure even cooking.
Serve the pancakes warm, topped with fresh fruit, a drizzle of maple syrup, or your favorite heart-healthy toppings.
Nutrition Facts
Calories |
1186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2191 mg | 95% | |
| Total Carbohydrate | 139.7 g | 51% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 18.9 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 688 mg | 53% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 254 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
