Gluten-Free Pancakes (Best Recipe)

Ingredients

• 300 grams almond flour
• 300 grams raw buckwheat groats
• 300 grams potato starch
• 100 grams arrowroot powder
• 2 cup flour blend
• 1/4 cup ground flaxseed
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups milk (or almond milk)
• 1 egg
• 1/4 cup applesauce (unsweetened)
• 1/4 cup butter (melted)
• butter (for cooking)

Instructions

1. 1

   --- Mix the Pancake Flour Blend: ---

2. 2

   Grind the raw buckwheat groats into a fine flour. I do this in a dry blender container. Be sure to shake the mixture down and blend a few times to get a very fine, even flour.

3. 3

   Combine the buckwheat flour and the rest of the ingredients for the flour blend in a storage container. Shake or mix to evenly combine.

4. 4

   --- To Make Pancakes: ---

5. 5

   In a large bowl, mix together the dry ingredients (flour blend, ground flaxseed, sugar, baking powder and salt) until incorporated.

6. 6

   In a separate bowl or large measuring cup, mix together the wet ingredients (milk, egg, applesauce and melted butter) breaking up the egg to totally combine.

7. 7

   Add the wet ingredients to the dry and stir with a rubber spatula until just combined. Let the batter sit for 5 minutes.

8. 8

   Heat a non-stick skillet over medium-high heat until hot. Add a 1-2 tablespoons of butter and swirl until it sizzles. Scoop out about 1/4 cup batter and cook on one side until golden, about 2-3 minutes. Flip and cook for another 2-3 minutes on the other side. Serve immediately and enjoy!