Ingredients
Pure maple syrup (optional)
1 tablespoon white or black chia seeds
1/4 teaspoon natural salt
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup (31g) tapioca flour
1 3/4 cups (250g) all-purpose gluten-free flour
1 tablespoon natural vanilla extract
2 teaspoons apple cider vinegar
3 tablespoons pure maple syrup, plus more to serve
2 tablespoons coconut oil (in liquid form)
1 cup (240ml) unsweetened almond milk or other milk (strained if using homemade)
Step by step
Grease a frying pan or griddle with a bit of coconut oil and set over medium heat.
Pour the milk, coconut oil, maple syrup, apple cider vinegar, and vanilla in your KitchenAid® Diamond Blender or KitchenAid® Stand Mixer and process until well combined.
In a large bowl, combine the flours, baking powder, baking soda, salt, and chia seeds with a fork until well combined.
Add the dry ingredients and the banana to the mixture into your KitchenAid® Diamond Blender or KitchenAid® Stand Mixer and process on a low speed until just combined. You may have to stop your machine and scrape down the sides of the container. Don’t over mix or the chia seeds will make the batter too thick. This batter needs to be used immediately, and if you try and think it out with more liquid the pancakes will be soggy in the middle.
Reduce the frying pan heat to medium-low and pour 1/3 cup (80ml) of the batter onto the frying pan for each pancake. Cook for 4 minutes, then flip the pancakes and cook for 3 minutes more, until browned. These pancakes take longer to cook than conventional pancakes, and you may feel like you should flip them after less than 4 minutes. Resist the urge or they will not cook in the middle. If they start to get too brown, lower the heat even further.
Serve with maple syrup or your favorite toppings.