Prep 10 mins
Cook 30 mins
I always have baggies with 3/4 of a cup of almond pulp in my freezer, the leftovers of 1/2 cup of almonds used to make 2 cups of almond milk. This recipe nicely uses one of those bags. If you aren't casein intolerant the recipe is great with 1 1/4 cups of buttermilk.If you don't have almond pulp then you can use 1 1/4 cups of almond milk, rice milk or water and use ground almonds instead of the tapioca. I throw a couple of bananas or grated apples in with the liquid ingredients sometimes, for a different taste. I also use two tablespoons of ground chia mixed with 1/2 cup of water instead of two of the eggs now. If you do this the recipe will need another cup of so of water to reach the right consistency. This recipe makes a fairly large batch because I like having them in the freezer, they toast very well for quick or on the go breakfasts.
- 236.59 ml brown rice flour
- 236.59 ml gluten-free oats, ground
- 236.59 ml water
- 4.92 ml apple cider vinegar
- 118.29 ml flax seed, ground
- 118.29 ml tapioca starch
- 29.58 ml sugar
- 14.79 ml baking powder
- 4.92 ml baking soda
- 4.92 ml sea salt
- 4.92 ml guar gum
- 4 eggs
- 59.16 ml vegetable oil
- ground almonds, and
- 9.85 ml vanilla extract
- The day before you want to make the pancakes combine the brown rice flour, ground oats 1 cup of water and 1 teaspoon of apple cider vinegar. Blend well and leave covered on the counter for 24 hours.
- When you're ready to make the pancakes, whisk remaining dry ingredients together well.
- Place almond pulp in a two cup measuring cup and fill with enough water to equal 2 cups.
- In a blender, blend water and almond paste until they look white.
- Add eggs, oil and vanilla (and fruit if you're using). Blend to incorporate.
- Add to dry ingredients, whisking well until no lumps remain.
- If batter is too thick, you may need to add more water.
- Cook on a preheated pan or griddle.
- These pancakes take a little longer to cook due to the whole grains.