Makes 6 servings
1/2 cup (120ml) unsweetened almond milk
2 tablespoons grapeseed oil, plus more for cooking
2 tablespoons pure maple syrup
1 tablespoon natural vanilla extract
2 medium eggs
1 1/3 cups (175g) gluten-free all-purpose baking flour
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
Pour the milk, oil, maple syrup, vanilla extract, and eggs into your KitchenAid® Pro Line® Series Blender container, secure the lid, and process on variable speed 3 for 3 to 5 seconds just until combined. Add the flour, baking powder, baking soda, and salt, and process on variable speed 3 for about 5 seconds until well combined. Remove the center lid cap, insert the tamper, and scrape down the sides of the container to incorporate any flour residue, and process for 3 to 5 seconds more until any lumps are fully blended. You don’t want to over process.
Allow the mixture to sit for 5 minutes before cooking.
In a small skillet over medium-low heat, warm 1/2 teaspoon of grape seed oil, and then ladle 1/3 cup (80ml) of the pancake batter in, and distribute into the pan evenly. Cook for about 3 minutes until the top of the pancake is bubbling and the edges are beginning to dry. Using a spatula, flip the pancake, and cook for another 2 minutes, or more until cooked through.
Repeat this process with the remaining batter.
Serve the pancakes with maple syrup, and topped with fresh fruit, shredded coconut, crushed nuts etc.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*