I just realized that I have all kinds of fancy recipes for pancakes on my blog, but not a straight-up, base recipe that you can start with to fancy it up on your own.
So, that’s what this is! Happy Monday, everyone…it’s been a pretty busy few weeks for me, so I enjoyed this stack this morning after sleeping in. And after I click publish on this post, it’s going to be all about my couch and Netflix this rainy Seattle day. 🙂
Have a great week!
Grain-Free, Gluten-Free Pancakes
Prep: 5 min | Cook and serve: 5 min | Ready in: 15 min
Yields: 1 to 2 servings
1/3 cup tapioca flour
1/2 teaspoon vanilla
1/2 teaspoon oil
1/4 teaspoon salt
- Preheat a griddle, or large skillet on the stovetop (on medium-high heat).
- Add all ingredients to a blender and process until smooth.
- Pour pancake batter onto hot surface, 2 to 3 tablespoons at a time. Cook until batter looks cake-ish, then flip—cook until golden brown, 2 to 4 minutes on each side.
I served mine with a blueberry-blackberry syrup. If you’d like to make the same, you can use this recipe for Blueberry Syrup, and just use half blackberries and half blueberries.