Ingredients:

  • 150g blanched superfine almond flour
  • 100g gluten-free oat flour
  • 50g tapioca starch
  • 2 large eggs, separated
  • 240ml low-fat buttermilk
  • 30g melted coconut oil
  • 1 tsp pure vanilla extract
  • 1 tbsp gluten-free baking powder
  • 0.5 tsp sea salt
  • 1 tbsp pure maple syrup

Instructions:

  1. In a large mixing bowl, whisk together the almond flour, oat flour, tapioca starch, baking powder, and sea salt until well combined.
  2. In a medium bowl, whisk together the egg yolks, buttermilk, melted coconut oil, vanilla extract, and maple syrup.
  3. Pour the wet ingredients into the dry ingredients and stir until just incorporated. Let the batter rest for 10 minutes to allow the flours to hydrate.
  4. While the batter rests, beat the egg whites in a clean bowl using an electric mixer until stiff peaks form.
  5. Gently fold one-third of the whipped egg whites into the rested batter to lighten it. Gently fold in the remaining whites using a 'cut and turn' motion until no large white streaks remain.
  6. Heat a non-stick griddle over medium-low heat. Pour approximately 1/4 cup of batter per pancake. Cook until bubbles form on the surface, then flip and cook until the other side is golden brown.