This is definitely my favourite Sunday breakfast and is the perfect warm, filling and fresh start to the day. Being gluten free took me years to find a good alternative pancake recipe that didn’t involve gluten free flour 🤮... and I was so glad to find this one years and years ago so I can still enjoy Sunday pancakes! I can’t remember where I got the original recipe from, so I can’t credit the source, but I have modified a bit over the years to suit me. Enjoy!
3 large eggs, separated
1 tablespoon vanilla extract
2 tablespoons pure maple syrup
1 1⁄2 cups almond flour
1⁄4 teaspoon salt
1⁄2 teaspoon baking powder
scant 1/4-1⁄2 teaspoon baking soda
1⁄4 cup oat milk (or preferred milk option)
Butter for the pan to cook
In a mixing bowl, beat the egg whites until slightly stiff and fluffy, not dry.
In another mixing bowl, whisk together the egg yolks, vanilla and maple syrup. Stir in the almond flour, salt, baking powder and baking soda and mix until thoroughly combined. Stir in the milk until the mixture is the consistency of pancake batter (add more if needed, a tablespoon at a time). Gently fold the egg whites into the batter.
Heat your pan over medium-high heat and add some butter or preferred cooking fat; spread it over the surface with a spatula to coat. Pour a 1⁄4 cup of the batter onto the pan for each pancake and cook until the edges look dry and bubbles appear on the surface; carefully flip, they are softer and thicker than normal pancakes. Cook for another minute, or until both sides are browned and the pancakes are cooked through. Remove from the pan and repeat with the remaining batter. Serve with fresh fruit, yoghurt, maple syrup and of course bacon... or whatever combo works for you.