Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 4.9 (34)
Gluten Free Pancakes
NUTRITION · PER SERVING25M COOK
CAL 25%·PRO 31%
CARBS 55G45% OF CAL
6G FIBER28G OTHER21G TOTAL SUGAR
FAT 23G42% OF CAL
3G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and puffy gluten-free pancakes made with oat and almond flours. They have a rich vanilla flavor and work for anyone avoiding gluten.
mainamericanbaked goodeggs🍳 skilletgluten freevegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2/3 cup gluten-free oat flour
- 2/3 cup almond flour
- 1/4 cup tapioca starch
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup whole milk or almond milk
- 2 tablespoons maple syrup
- 2 eggs (separated)
- 1 tablespoon vanilla extract
- extra-virgin olive oil or butter (for the pan)
- maple syrup (fruit and/or yogurt, for serving)
At a glance
PER SERVING · TIME 25M
CAL 25%·PRO 31%
CARBS 55G45% OF CAL
6G FIBER28G OTHER21G TOTAL SUGAR
FAT 23G42% OF CAL
3G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 70mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 403mg
- Calcium
- 150mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 70MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.