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Pancakes & Waffles (Gluten-Free)

Course: Breakfast
Cuisine: Gluten-Free

Ingredients

  • 2/3 Cup Almond Flour
  • 2/3 Cup Calla's All-Purpose Gluten-Free Flour Blend
  • 1 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt
  • 1/4 Cup Half & Half
  • 2 Large Eggs
  • 1 Tablespoon Plus 1 Teaspoon Maple Syrup
  • 1 Teaspoon Vanilla
  • Oil For the Pan

Instructions

  • In a medium bowl, whisk together the dry ingredients. In a small bowl, whisk together all the wet ingredients except for the oil. Add wet ingredients to the dry ingredients and mix until just combined.

For Pancakes:

  • Heat a non-stick skillet over a little more than medium heat. Add oil to the pan and heat up so the batter does not spread out too quickly.
  • Note: Temperature is important for these pancakes to keep them fluffy. Not enough heat, and the batter will spread too thin. Too much heat, and the outside will burn before the inside cooks.
  • Working in batches, pour batter into 6 pancakes. The batter should spread to only about 4 inches. The amount you can fit in the pan will vary with the size of your pan; do not overcrowd the pan.
  • Cook slowly and turn when the pancake has browned appropriately. You need to cook these pancakes slower than the average pancake so the center of the pancake gets cooked. Watch carefully and turn down the heat if they are cooking too quickly.

For Waffles:

  • Preheat waffle iron and spray with non-stick spray. Pour batter onto hot iron and cook until golden brown.
  • Serve with maple syrup, apricot syrup, whipped cream and berries, or your favorite pancake topping. Makes 6 pancakes.