Ingredients
- 1-⅓ cups gluten free all-purpose baking flour I used Bob’s Red Mill
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- 1 tablespoon honey I used an organic lavender honey for this recipe
- ½ teaspoon vanilla extract
- 2 tablespoon oil
- ¾ cup water +2 tablespoon warm
- 2 egg whites stiffly beaten set aside
Instructions
- Preheat a griddle to medium heat, about 350°F.
- In a large bowl combine the All-Purpose Gluten-Free Baking Flour, baking powder, sea salt and baking soda. In another bowl combine honey, vanilla, vegetable oil and warm water. Mix dry ingredients with wet ingredients; then gently fold in the egg whites.
- Ladle pancake batter onto the preheated and oiled grill, flip pancakes over when they begin to puff and become lightly browned on the edges, about 3 - 4 minutes on each side.
- Serve with maple syrup or your favorite fruit.
Nutrition
Calories: 110kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 280mg | Potassium: 14mg | Fiber: 2g | Sugar: 3g | Vitamin C: 0.01mg | Calcium: 44mg | Iron: 1mg
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