Fluffy Gluten Free Breakfast Pancakes

Ingredients

1½ cup Cinderella Almond Meal
¼ cup corn starch
2 tsp baking powder
½ tsp baking soda
½ tsp salt
3 large eggs, separated
½ cup milk
2 Tbsp maple syrup
1 tsp vanilla extract
Oil or butter for cooking
Choice of fresh fruits (optional)

Method

1. In a large mixing bowl, whisk together the almond meal, corn starch, baking powder, baking soda and salt.
2. In a separate bowl, whisk the egg yolks. Add the milk, maple syrup, vanilla extract and mix well.
3. Pour the wet ingredients into the dry ingredients and mix until combined.
4. In a clean bowl, whisk the egg whites until stiff peaks form.
5. Gently fold the beaten egg whites into the batter until just combined. Be careful not to overmix.
6. Let the batter sit for a few minutes to thicken.
7. Heat a non-stick pan over low-medium heat.
8. Pour about ¼ cup of the pancake batter into the pan.
9. Cook for 2-3 minutes, or until the edges are set and the bottom is golden brown. Flip the pancake and cook for another 2-3 minutes on the other side.
10. Remove the pancake from the pan and repeat with the remaining batter, adding more oil to the pan as needed.
11. Serve the pancakes with a drizzle of maple syrup. Top with your choice of fresh fruits.

Recipe by Cecilia Tian @ultimateomnoms

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