This gluten-free pancake mix yields light, fluffy pancakes that you can add pretty much anything to and enjoy.
Sift the flours and baking powder into a bowl. Add the salt and sugar and make a well in the middle. Pour the egg yolk, milk and oil in and whisk well until just combined.
Whisk the egg white until peaks form and gently fold into the batter. Let the batter rest for 20 minutes.
Heat a non-stick frying pan over medium heat and spray with oil. Drop tablespoons of the batter onto the pan. Cook the pancakes until bubbles appear on the top side and then flip it over. Cook for another minute or so until golden.
Serve immediately with sliced fresh fruit and soy yoghurt.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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