For those of you who  have asked for gluten free recipes, I have an easy option for gluten free breakfast pancakes.  The secret to making light fluffy pancakes is whipping the egg whites to stiff peaks.  Most of us prefer light and fluffy pancakes.  When you make pancakes using other flours than wheat,  you need extra help with texture to avoid pancakes tasting like cardboard. When you are not using wheat flour,  eggs and arrowroot provide the binder to hold everything together.  Eggs and arrowroot also help the body and create light texture in this gluten free pancake.   The recipe is suitable for  people who are following Paleo diets.  

Almond meal pancakes

1 cup almond flour

1/2 cup arrowroot or cornstarch


cup milk

2 tbsp honey

1 tsp baking powder

1 1/2 tsp cinnamon 

1 tsp vanilla extract

2 egg yolks

egg whites

 whipped to stiff peaks

Pinch of salt

2 Tbsp butter

Using two separate bowls,  mix dry ingredients in one and wet ingredients in the other ( but not the egg whites).  Combine the dry ingredients with the wet and set aside the batter.  In a stainless steel bowl,  whip egg whites to stiff peaks and fold into the batter.  On a hot griddle or cast iron skillet add a little butter. When it's melted,  add 2 oz of batter for each pancake.  Cook for about 45 seconds on the first side or until you see bubbles on the top of the pancakes and then flip them over and cook for another 30 seconds.  These will be light and puffy.  Adding a third 3 egg white to the whipping will insure very light pancakes.

Serve hot with butter and your favorite maple syrup.  

When you serve these gluten free pancakes  for breakfast your family won't miss the wheat flour.