{"id":2080,"date":"2025-03-05T16:30:41","date_gmt":"2025-03-05T16:30:41","guid":{"rendered":"https:\/\/boodiz.com\/?p=2080"},"modified":"2025-03-05T16:30:42","modified_gmt":"2025-03-05T16:30:42","slug":"flourless-gluten-free-puffy-pancakes","status":"publish","type":"post","link":"https:\/\/boodiz.com\/?p=2080","title":{"rendered":"Flourless & Gluten-Free Puffy Pancakes"},"content":{"rendered":"\n

Ingredients
One cup (100g) of either oat or almond flour
1\/4 cup (30g) tapioca flour (which aids in fluff) or cornstarch
240 milliliters (one cup) of warm milk (or any plant-based milk)<\/p>\n\n\n\n

One tablespoon honey or sugar
One teaspoon of optional vanilla extract
One teaspoon of dried yeast (or baking powder)
One egg
One tablespoon of coconut oil or melted butter
Oil for cooking<\/p>\n\n\n\n

Directions
Get the Yeast Active<\/p>\n\n\n\n

Combine the yeast, sugar, and warm milk in a bowl.
Let it remain until frothy, 5 to 10 minutes.
Get the batter ready.<\/p>\n\n\n\n

Whisk the melted butter, egg, and vanilla in a separate basin.
Mix in the yeast mixture.
Add cornstarch and almond flour gradually, stirring until smooth.
For 30 to 45 minutes, cover and allow it to rise.
Warm up the oil.<\/p>\n\n\n\n

Heat the vegetable oil in a pan over medium heat.
Make the pancakes.<\/p>\n\n\n\n

Fill the pan with tiny spoonfuls of batter.
Fry until golden brown, 2 to 3 minutes per side.
After draining, serve<\/p>\n\n\n\n

To get rid of extra oil, place on paper towels.
Serve with fruit, yogurt, or honey!
Notes and Advice
Use carbonated water instead of milk for more fluff.
Turn it into a vegan meal: Use flaxseed eggs or mashed bananas in place of eggs.
Dairy-free: Substitute oat or almond milk for ordinary milk.
When cooking, add a little extra oil for crispier edges.
Nutritional Info (Per Pancake, Approx. 12)
Calories: ~90 kcal
Carbs: ~8g
Protein: ~3g
Fat: ~5g
Sugar: ~2g<\/p>\n\n\n