Wheat Free Feather Pancake
Indulge in the light and fluffy perfection of Wheat Free Feather Pancakes, a delightful gluten-free breakfast option that’s perfect for those with dietary restrictions or anyone seeking a health-conscious treat. Made with almond flour and tapioca flour, these pancakes are naturally wheat-free while delivering a tender, airy texture that rivals traditional recipes. The addition of almond milk, maple syrup, and vanilla extract infuses each bite with a subtle sweetness and nutty flavor, while coconut oil ensures a moist and velvety consistency. Ready in just 25 minutes, this easy, one-bowl recipe is ideal for busy mornings or weekend brunches. Top these golden beauties with fresh fruit, a drizzle of maple syrup, or a dollop of whipped cream for a customizable pancake experience that's as nourishing as it is delicious. Keywords: wheat-free pancakes, gluten-free breakfast, almond flour pancakes, light and fluffy pancakes, healthy pancake recipe.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Tapioca flour
- 1 teaspoons Baking powder
- 0.25 teaspoons Salt
- 3 large Eggs
- 0.75 cups Unsweetened almond milk
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 2 tablespoons Coconut oil
- 1 tablespoon Butter or coconut oil
Instructions
In a large mixing bowl, whisk together almond flour, tapioca flour, baking powder, and salt until well combined.
In a separate bowl, whisk together eggs, almond milk, maple syrup, vanilla extract, and melted coconut oil until smooth.
Gradually pour the wet ingredients into the dry ingredients, whisking gently until a smooth batter forms. Let the batter sit for 2-3 minutes to allow the ingredients to combine fully.
Heat a non-stick skillet or griddle over medium heat, and lightly grease it with butter or coconut oil.
Pour 1/4 cup portions of the batter onto the skillet to form pancakes. Cook for 2-3 minutes, or until bubbles form on the surface of the pancakes and the edges begin to set.
Flip the pancakes gently with a spatula and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate, and repeat the process with the remaining batter, greasing the skillet as needed.
Serve warm with your favorite toppings, such as fresh fruit, maple syrup, or a dollop of whipped cream. Enjoy!
Nutrition Facts
Calories |
1645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.9 g | 164% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 589 mg | 196% | |
| Sodium | 1367 mg | 59% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 33.7 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 719 mg | 55% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 286 mg | 6% | |
*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.
