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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Gluten Free Pancakes

 
One serving costs about $0.35

$0.35 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 vegetarian,gluten-free,gluten free,lacto ovo vegetarian side dish
spoonacular Score:7%

Spoonacular Score: 7%

 

Gluten Free Pancakes might be just the morn meal you are searching for. This recipe makes 12 servings with 104 calories, 3g of protein, and 5g of fat each. For 34 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegetarian diet. Only a few people made this recipe, and 2 would say it hit the spot. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of tapioca flour, vanilla, eggs, and a handful of other ingredients are all it takes to make this recipe so tasty. All things considered, we decided this recipe deserves a spoonacular score of 12%. This score is not so awesome. Try 2-ingredient Sweet Potato Pancakes {gluten-free, dairy-free, nut-free}, My Fave Gluten Free Pancakes (and Sticky Toffee Pudding Pancakes!), and Gluten Free Banana Maple Pancakes {Refined Sugar Free} for similar recipes.

Ingredients

Servings:
2 Tbsps
2 Tbsps agave nectar
agave nectar
1 tsp
1 tsp baking powder
baking powder
1 cup
1 cup blanched almond flour
blanched almond flour
2 large
2 large eggs
eggs
0.25 cups
0.25 cups milk
milk
1 pinch
1 pinch salt
salt
0.75 cups
0.75 cups tapioca flour
tapioca flour
0.5 tsps
0.5 tsps vanilla
vanilla
1.5 cups
1.5 cups water
water
0.25 tsps
0.25 tsps white distilled vinegar
white distilled vinegar
1 tsp
1 tsp xanthan gum
xanthan gum
2 Tbsps agave nectar
2 Tbsps
agave nectar
1 tsp baking powder
1 tsp
baking powder
1 cup blanched almond flour
1 cup
blanched almond flour
2 large eggs
2 large
eggs
0.25 cups milk
0.25 cups
milk
1 pinch salt
1 pinch
salt
0.75 cups tapioca flour
0.75 cups
tapioca flour
0.5 tsps vanilla
0.5 tsps
vanilla
1.5 cups water
1.5 cups
water
0.25 tsps white distilled vinegar
0.25 tsps
white distilled vinegar
1 tsp xanthan gum
1 tsp
xanthan gum

Equipment

ice cream scoop
ice cream scoop
griddle
griddle
frying pan
frying pan
spatula
spatula
whisk
whisk
bowl
bowl
ice cream scoop
ice cream scoop
griddle
griddle
frying pan
frying pan
spatula
spatula
whisk
whisk
bowl
bowl


Instructions

  1. Start by making the buttermilk. Mix together the almond milk and vinegar, set aside.
  2. In a large bowl, whisk together all of the dry ingredients: almond flour, tapioca flour, xanthan gum, salt, and baking powder.
  3. In a medium-sized bowl, whisk together all of the wet ingredients: agave nectar, eggs, milk mixture, water, and vanilla.
  4. Whisk the wet ingredients into the dry, mixing well. Add warm water one tablespoon at a time if the batter needs to be thinned out more.
  5. Heat a skillet or griddle over medium heat.
  6. Lightly grease the skillet and, using an ice cream scoop, pour in the batter. Then, spread it out with the back of a spoon.
  7. Cook for 1 minute, or until the bottom of the pancake is firm.
  8. Flip it over, squish it down with a spatula, and cook an additional 1-2 minutes or until done.
  9. Set aside on a plate and repeat with the remaining batter. Makes 10-12 pancakes.
  10. Serve with Earth Balance butter and syrup or fruit. Delicious!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.35
Ingredient
2 tablespoons agave nectar
1 teaspoon baking powder
1 cup blanched almond flour
2 larges eggs
¼ cups milk
¾ cups tapioca flour
½ teaspoons vanilla
1 teaspoon xanthan gum
Price
$0.30
$0.03
$2.24
$0.62
$0.08
$0.55
$0.15
$0.20
$4.16

Tips

Health Tips

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • You can make your own almond flour/meal by grinding whole almonds or blanched almonds in a food processor. Just be careful not to grind them too long or you'll end up with almond butter (though worse things have happened!).

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • Xanthan gum is made from corn and is therefore gluten free. It is commonly used to thicken sauces and pie fillings and to improve the texture of gluten-free baked goods.

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
106 Calories
3g Protein
5g Total Fat
11g Carbs
0% Health Score
Limit These
Calories
106
5%

Fat
5g
9%

  Saturated Fat
0.72g
4%

Carbohydrates
11g
4%

  Sugar
3g
3%

Cholesterol
35mg
12%

Sodium
28mg
1%

Get Enough Of These
Protein
3g
7%

Fiber
1g
5%

Phosphorus
47mg
5%

Calcium
46mg
5%

Selenium
3µg
4%

Iron
0.64mg
4%

Vitamin B2
0.05mg
3%

Vitamin B12
0.11µg
2%

Vitamin D
0.26µg
2%

Vitamin B5
0.16mg
2%

Potassium
56mg
2%

Vitamin A
59IU
1%

Folate
4µg
1%

covered percent of daily need

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