Gluten-Free Almond Pancakes!

     So I’ve been CRAVING pancakes for several weeks now, but I just couldn’t bring myself to buy a restaurant pancake.  I knew that if I was going to have a pancake, it had to be a classic homemade buttermilk pancake.  Just this week I warmed up the griddle, whipped up some batter, and poured on the syrup.  I hope you enjoy this AMAZING gluten-free pancake recipe!  P.S. My brother, who is a Gluten-Free Naysayer, loved these so much he requested a second stack!

3 Tbs. Kerrygold Butter

2 cups Bob’s Gluten-Free all-purpose flour

1 ½ Tsp Xanthan Gum

1/4 cup granulated sugar

2 ½ tsp baking powder

½ tsp baking soda

1 tsp salt

1 Tbsp Vanilla Extract

2 tsp Almond Extract

2 cups buttermilk

2 large eggs

1/2 Cup sliced almonds

Melt the butter in a small bowl in the microwave or in a small saucepan and set aside until needed.

     In a large bowl, combine the Gluten-Free flour, Xanthan gum, sugar, baking powder, baking soda, and salt.  In a medium bowl, mix together the extract, buttermilk, and eggs.  Pour the wet ingredients into the dry ingredients.  Mix gently until the dry ingredients are almost incorporated then stop mixing before everything is completely combined.  Add the melted butter and mix just until the batter is evenly moistened. 

Fold in sliced almonds, mixing well.  Set the batter aside while you heat the griddle.

Heat a lightly greased griddle or large skillet over medium heat (I used an electric griddle set to 375°F).  Then pour a quarter cup of the batter onto the griddle for each pancake, spacing them about one inch apart.  Allow to cook until bubbles rise to the surface and the edges look dry.  This usually takes about one to two minutes.  Check the underside of each pancake to make sure it’s golden brown, then flip to cook the other side.  Continue cooking until the second side is nicely browned (about one more minute).

Transfer the pancakes to a plate and pour a generous amount of maple syrup on top then enjoy!