My Baking Addiction · by Erin★ 5.0 (2)
Gluten-Free Pancakes
NUTRITION · PER SERVING30M COOK
CAL 8%·PRO 11%
CARBS 11G27% OF CAL
1G FIBER6G OTHER4G TOTAL SUGAR
FAT 11G61% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thin, crepe-like gluten-free pancakes made with almond and tapioca flour. Perfect for breakfast topped with your favorite syrup or fresh fruit sauce.
mainamericaneggs🍳 skilletgluten freevegetarian
View the full recipe on My Baking Addiction →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 1/2 cups blanched almond flour
- 1/2 cup tapioca flour/tapioca starch
- 1 tablespoon granulated sugar
- 1 3/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups buttermilk (room temperature)
- 3 large eggs (room temperature)
- 3 tablespoons butter (melted)
- 1 tablespoon maple syrup or honey
- 1 tablespoon pure vanilla extract
At a glance
PER SERVING · TIME 30M
CAL 8%·PRO 11%
CARBS 11G27% OF CAL
1G FIBER6G OTHER4G TOTAL SUGAR
FAT 11G61% OF CAL
3G SAT8G 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
- 10m
- Cook
- 20m
- Sodium
- 266mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 65mg
- Calcium
- 71mg
- Iron
- 0.76mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 266MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.