This recipe from one of our food stylists is a great gluten-free alternative to your average pancake. Whipping the egg whites separately before adding them to the batter creates a light and fluffy texture that rivals the beloved diner stack.
To make them dairy-free: Swap the whole milk for almond milk and butter for coconut oil.
- 2 cups almond flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- One pinch ground cinnamon
- ¼ cup honey
- 4 eggs, whites and yolks separated
- ½ cup whole milk
- 2 tablespoons unsalted butter, melted and cooled, plus more butter for cooking
- 1 ½ teaspoons vanilla extract
- Maple syrup, for serving
Preheat oven to 200 degrees F. In a large bowl, whisk together almond flour, baking powder, salt and cinnamon.
In a medium bowl, whisk together the honey, yolks, milk, melted butter and vanilla.
Make a well in the flour mixture then pour the wets into the dries. Gently fold together with a rubber spatula until just combined.
In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the whites into the batter until just combined.
In a large nonstick skillet, over medium-low heat, add a teaspoon of butter (or neutral oil). When the butter foam subsides (or the oil starts to shimmer), ladle about ¼ cup of batter into the pan for each pancake, leaving 2 inches between each one. When the bottom of the pancakes are browned and you see bubbles begin to rise to the surface of the batter (about 2 to 4 minutes), flip them. Note that you may need to raise the heat slightly if they are not browning enough or lower it if they are browning too fast. Continue cooking until the bottoms of the other side are lightly browned, about 1 to 2 minutes more. Repeat with remaining batter until it’s all used up.
Serve right away with more butter and maple syrup or hold in the oven on a sheet tray for up to 20 minutes.