⏱ Preparation time: 15 min
⏱ Rest: 5 min
🔥 Cooking time: 8 to 10 minutes
🥞 Servings: approximately 6 pancakes
🌾 Gluten-free
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Fluffy, light, and airy gluten-free pancakes, perfect for brunch. The combination of Cinnamon all-purpose flour , tapioca starch , baking powder , and whipped egg whites results in thick and fluffy pancakes.
This recipe is prepared with our gluten-free Cannelle Bakery all-purpose flour .
INGREDIENTS
Dry ingredients
160g gluten-free all-purpose flour
50g tapioca starch
2 tablespoons of sugar
2 tsp baking powder
½ tsp baking soda
1 pinch of salt
Liquid ingredients
2 eggs (separate the whites from the yolks)
160g Greek yogurt
140 ml of milk
1 tsp lemon juice or apple cider vinegar
2 tablespoons of melted butter or oil
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PREPARATION
1. Whisk the dry ingredients
In a bowl, mix together the Cannelle gluten-free flour, tapioca starch, sugar, baking powder, bicarbonate and salt.
2. Add the liquid ingredients
Add the egg yolks, Greek yogurt, milk, melted butter and lemon juice. Mix just enough to form a thick batter.
3. Whisk the egg whites until stiff peaks form
In another bowl, beat the egg whites until stiff peaks form.
4. Incorporate the egg whites
Gently fold the whipped egg whites into the batter using a spatula to retain air.
5. Let it rest
Let the batter rest for about 5 minutes .
6. Heat the pan
Heat a lightly oiled pan over medium-low heat.
7. Cooking the pancakes
Pour approximately 3 tablespoons of batter per pancake. Cook until bubbles appear on the surface.
8. Return
Flip the pancake over and cook for another 1 minute or so.
9. Serve
Serve warm with maple syrup, fruit or yogurt.
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CANNELLE TIP
- Cook over medium-low heat to prevent the outside from burning before the inside is cooked.
- Cover the pan for 20 to 30 seconds during cooking to help the pancakes rise properly.
- Do not overmix the batter to keep the pancakes light and airy.
- Use icing sugar for decoration