Gluten-Free Pancakes

By Lydia Wallie, Nutrition Director

Prep Time: 5-10 minutes

Bake/Cook Time: 20-30 minutes

Servings: 1-2

Ingredients

• 1/2 cup non-dairy milk

• 1 tsp apple cider vinegar 

• 2 eggs 

• 1 tbsp soft coconut oil or butter

• 1/2 tsp vanilla

• 1/2 cup tapioca flour 

• 1/3 cup coconut flour 

• 1 tsp baking powder

• For skillet: an additional 1tbsp coconut oil or butter

Directions

1. In a small bowl, mix the milk and apple cider vinegar. Set aside.

2. In another small bowl, beat together the 2 eggs, 1 tbsp of soft coconut oil or butter, and vanilla. Then add to the milk and apple cider vinegar mixture.

3. Heat up a stainless steel skillet to low heat. Once it’s heated, add 1 tbsp of coconut oil or butter (butter is usually best for less sticking to the pan) and let it heat up on very low heat. Heating the skillet and then adding butter and letting it heat up helps the pancakes not to stick.

4. In a third bowl, mix together the tapioca flour, coconut flour, and baking powder. 

5. Mix the dry ingredients into the wet until smooth.

6. Turn the skillet to medium heat and cook the pancakes. Turn them over when they start to develop small bubbles and/or the edges start to look golden brown.