Ingredients
- 1 ½ cup gluten-free plain flour
- 3 teaspoons baking powder
- ½ tsp salt
- ½ tsp xanthan gum (omit if blend has it)
- 3 egg whites
- 3 tablespoon sugar
- 3 egg yolks
- 1 cup milk
- 2 tablespoon melted cooled butter
- 2 teaspoon pure vanilla extract
- 1 teaspoon Ube extract
Method
- In a big bowl, sift together flour, baking powder, salt and xanthan gum. Stir with whisk untilall ingredients are incorporated.
- In a separate medium size bowl, mix the egg yolks, butter, vanilla, milk, and ube extract.
- Pour the liquid mixture into the flour mix. Lightly stir until just blended.
- In another bowl, beat egg whites to medium peak and add sugar a teaspoon at a time.Continue to beat until stiff peaks.
- Preheat your pan or flat griddle between low to medium heat.
- Gently fold the beaten egg whites into the batter using a spatula.
- Pour batter onto pan in desired amount and cook the pancakes anywhere between 3 to 5minutes or until golden brown
- Serve with ice cream, your choice of fruit, or maple syrup.Serves 6 to 8Note: this recipe can be used for fluffy Vanilla pancakes, simply omit the Ube extract.
- Enjoy!
