Gluten Free Japanese Pancakes

These sweet fluffy pancakes are everything you want for an indulgent breakfast.





In a large mixing bowl add egg yolks, almond milk, and vanilla extract. mix until combined then add in your choice of GF flour ( I love This one), baking powder, and a pinch of salt. Mix until combined and set aside.

In a separate bowl add egg whites and whisk until frothy. Then add sugar and use a hand or stand mixer to whisk until stiff peaks form. Fold 1/2 of the egg whites into the batter, once well incorporated, gently fold in the other half.

In a large pan over medium heat melt your butter. Once melted, add large dollops of you pancake batter to the pan. Once the bottoms are set and can be easily moved around the pan, add another dollop on top. Add a splash of water to the pan and cover with a lid. Cook for about two minutes. Then remove the lid, and give them a flip. Cook for another minute and remove from the pan. Serve with fresh berries (I used frozen berries warmed in a pan.) And top with your choice of maple syrup and powdered sugar.


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