Gluten Free Pancakes

1. 1

   Pour the milk, oil, maple syrup, vanilla extract, and eggs into your KitchenAid(R) Power Plus(R) 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. 2

   Allow the mixture to sit for 5 minutes before cooking.

3. 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. 4

   Repeat this process with the remaining batter.

5. 5

   Serve the pancakes with maple syrup, and topped with fresh fruit, shredded coconut, crushed nuts etc.

* Per serving · 4 servings · Values may vary.

No additional tips available.