I know, I know, I’m always making pancakes. But in my defense, I’m usually making two-three ingredient pancakes that aren’t the classic, doughy creation of my childhood. Well I’m bringing it back to the basics with this pancake recipe, and adding some essential ingredients that make it perfect for the Fall/Winter! Introducing our Cinnamon Almond Pancakes.
What You Will Need:
1 Cup All-Purpose Gluten-Free Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Sea Salt
1/2 Cup Almond Milk
2 Tbsp Olive Oil
What You Will Do:
Combine your dry ingredients in one bowl, and your wet ingredients in a separate bowl.
Pour your wet ingredients into the bowl with the dry ingredients, and stir until smooth!
Add Cinnamon to your mixture and you’re ready to pour.
On a heated skillet, pour your batter (this should make ~6 pancakes, so cook 3 at a time).
When the top of each pancake starts to bubble, flip! Cook for an additional 30 seconds on this second side, or until the pancake has your desired golden brown.
Stack your pancakes up, and add your toppings! I went with extra cinnamon, raspberries, almond shavings, and chocolate chips.