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5

Ingredients

  • 1/2 cup unsweetened almond milk
  • 2 tablespoons grapeseed oil (plus more for cooking)
  • 2 tablespoons pure maple syrup
  • 1 tablespoon natural vanilla extract
  • 2 medium eggs
  • 1 1/3 cups gluten-free all-purpose baking flour
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt

Directions

  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. Add the flour, baking powder, baking soda, and salt, and process on variable speed 3 for about 5 seconds until well combined. 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. (You don't want to over process.)
  2. Allow the mixture to sit for 5 minutes before cooking.
  3. 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. Cook for about 3 minutes until the top of the pancake is bubbling and the edges are beginning to dry. Using a spatula, flip the pancake, and cook for another 2 minutes, or more, until cooked through.
  4. Repeat this process with the remaining batter.
  5. Serve the pancakes with maple syrup, and topped with fresh fruit, shredded coconut, crushed nuts etc.
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