It was one of those Sunday mornings when all you want is pancakes! It’s often difficult to make super fluffy gluten-free anything but with pancakes, the trick is Apple Cider Vinegar.
If you add 2 tablespoons of ACV to 3/4 cup of milk or milk alternative and let it sour on the counter for about 10 min, you are sure to have fluffy cakes. I use North Coast Organic Raw Apple Cider Vinegar. I also use a blend of all-purpose gluten-free flour, almond flour, and coconut flour.
My recipe is gluten-free and dairy-free and takes about 20 min.
3/4 cup of almond milk
2 tablespoons of ACV
1/2 cup of GF flour
1/4 cup of almond flour
1/3 cup of coconut flour
1 teaspoon baking powder
1 teaspoon of salt
1/2 teaspoon of vanilla extract
1/2 teaspoon of cinnamon
2 tablespoons of maple syrup
butter for cooking
- Combine milk and ACV and let sour on the counter for at least 5 min.
- In a large bowl, mix the rest of the ingredients, stir in milk and ACV and let sit on the counter for at least another 5 min, preferably 10.
- Heat griddle or frying pan, on medium heat, add butter, let it melt, then add 2 tablespoons of batter. Wait until you see bubbles (about 2 min) then flip.
- Dust with a little cinnamon and top with butter and syrup.