Spiced Gluten-Free Pancakes with Cardamom and Saffron

Ingredients

• 1 1/2 cups Gluten-Free All-Purpose Flour
• 1/2 cup Almond Flour
• 2 teaspoons Baking Powder
• 2 tablespoons Sugar
• 1 teaspoon Cardamom, ground
• 1/4 teaspoon Saffron threads, crushed
• 2 large Eggs
• 1 1/4 cups Milk (Dairy or Non-Dairy)
• 2 tablespoons Melted Butter or Coconut Oil
• 1 teaspoon Vanilla Extract

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine 1 1/2 cups Gluten-Free All-Purpose Flour, 1/2 cup Almond Flour, 2 teaspoons Baking Powder, 2 tablespoons Sugar, 1 teaspoon ground Cardamom, and 1/4 teaspoon crushed Saffron threads. Whisk these dry ingredients together until they are evenly mixed.
2. 2In a separate medium bowl, whisk together the 2 large Eggs, 1 1/4 cups Milk (Dairy or Non-Dairy), 2 tablespoons Melted Butter or Coconut Oil, and 1 teaspoon Vanilla Extract until well combined.
3. 3Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Stir gently with a whisk or spoon until just combined. It is okay if there are a few small lumps; do not overmix the batter.
4. 4Heat a lightly oiled griddle or frying pan over medium heat. The pan is ready when a drop of water sizzles and evaporates quickly.
5. 5For each pancake, pour approximately 1/4 cup of the batter onto the hot griddle. Leave some space between the pancakes.
6. 6Cook each pancake for 2-3 minutes on the first side, until small bubbles appear on the surface and the edges look set. Carefully flip the pancakes and cook for another 2-3 minutes on the second side, until golden brown and cooked through.
7. 7Serve the Spiced Gluten-Free Pancakes warm with your favorite toppings.

Substitutions

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