unsweetened almond milk
grape seed oil, plus more for cooking
pure maple syrup
natural vanilla extract
1 1/3 cups (175g)
gluten free all-purpose baking flour
gluten-free baking powder
Step by step
Pour the milk, oil, maple syrup, vanilla extract, and eggs into your KitchenAid® Power Plus® 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