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Gluten-Free Pancakes

Pour the milk, oil, maple syrup, vanilla extract, and eggs into your KitchenAid® Power Plus® blender container, secure the lid, and process on variable speed 3 for 3 to 5 seconds just until combined.

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9

Ingredients

10

Steps

Ingredients

  • 1/2 cup (120ml)unsweetened almond milk
  • 2 tablespoonsgrape seed oil, plus more for cooking
  • 2 tablespoonspure maple syrup
  • 1 tablespoonnatural vanilla extract
  • 2 mediumeggs
  • 1 1/3 cups (175g)gluten free all-purpose baking flour
  • 1 teaspoongluten-free baking powder
  • 1 teaspoonbaking soda
  • 1/4 teaspoonsea salt
Make it now
  • Step 1

    Pour the milk, oil, maple syrup, vanilla extract, and eggs into your KitchenAid® Power Plus® blender container, secure the lid, and process on variable speed 3 for 3 to 5 seconds just until combined.

  • Step 2

    Add the flour, baking powder, baking soda, and salt, and process on variable speed 3 for about 5 seconds until well combined.

  • Step 3

    Remove the center lid cap, insert the tamper, and scrape down the sides of the container to incorporate any flour residue, and process for 3 to 5 seconds more until any lumps are fully blended.

  • Step 4

    (You don’t want to over process.)

  • Step 5

    Allow the mixture to sit for 5 minutes before cooking.

  • Step 6

    In a small skillet over medium-low heat, warm 1/2 teaspoon of grape seed oil, and then ladle 1/3 cup (80ml) of the pancake batter in, and distribute into the pan evenly.

  • Step 7

    Cook for about 3 minutes until the top of the pancake is bubbling and the edges are beginning to dry.

  • Step 8

    Using a spatula, flip the pancake, and cook for another 2 minutes, or more, until cooked through.

  • Step 9

    Repeat this process with the remaining batter.

  • Step 10

    Serve the pancakes with maple syrup, and topped with fresh fruit, shredded coconut, crushed nuts etc

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Gluten-Free Pancakes

Step 1

Pour the milk, oil, maple syrup, vanilla extract, and eggs into your KitchenAid® Power Plus® blender container, secure the lid, and process on variable speed 3 for 3 to 5 seconds just until combined.

Step 2

Add the flour, baking powder, baking soda, and salt, and process on variable speed 3 for about 5 seconds until well combined.

Step 3

Remove the center lid cap, insert the tamper, and scrape down the sides of the container to incorporate any flour residue, and process for 3 to 5 seconds more until any lumps are fully blended.

Step 4

(You don’t want to over process.)

Step 5

Allow the mixture to sit for 5 minutes before cooking.

Step 6

In a small skillet over medium-low heat, warm 1/2 teaspoon of grape seed oil, and then ladle 1/3 cup (80ml) of the pancake batter in, and distribute into the pan evenly.

Step 7

Cook for about 3 minutes until the top of the pancake is bubbling and the edges are beginning to dry.

Step 8

Using a spatula, flip the pancake, and cook for another 2 minutes, or more, until cooked through.

Step 9

Repeat this process with the remaining batter.

Step 10

Serve the pancakes with maple syrup, and topped with fresh fruit, shredded coconut, crushed nuts etc

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