These gluten-free pancakes are quick, easy, and delicious! I love cinnamon, but I wanted to spice up these pancakes a bit more so I added cardamom for extra flavor. They not only tasted great but smelled divine!
Cardamom has recently made it into the spot light in Western civilization and Ayurvedic practices. This spice has long been used in Eastern cuisine and provides a lot of nutritional value packed in one little seed. Cardamom is in the ginger family and because of this, it is able to aid in digestion, upset stomach, and bloating. For more fun facts about cardamom, read all about this savory spice here.
1/3 cup almond flour
1/3 cup arrow root starch
1/3 brown rice flour
1 teaspoon baking powder
1 teaspoon cardamom (I ground whole seeds when need so they are fresh and provide the most health benefits. Plus it’s fun grinding your own spices!)
1 teaspoon cinnamon
1 tablespoon apple cider vinegar
1 tablespoon maple syrup (I use grade B)
1 teaspoon vanilla extract
1/2 cup unsweetened almond milk (Make sure to check the ingredients for carrageenan. This is an ingredient you want to avoid as it can cause inflammation.)
Combine all dry ingredients in a large bowl. Combine apple cider vinegar, maple syrup, vanilla extract, and almond milk in a small bowl. Once thoroughly mixed, combine liquid ingredients to the flour mixture. Combine well. Heat about a tablespoon or less of coconut oil in a pan. I use a cast iron skillet. Pour a small amount of batter on skillet. Let the batter heat up until it begins to bubble. The bubbles let you know that it’s time to flip!
Top with walnuts and fresh berries!
Note: This recipe makes about 4 small pancakes. You may wish to double the recipe if feeding more than one or two hungry mouths!