Gluten-Free Hotcakes with Maple Orange Syrup

Gluten-Free Hotcakes With Maple Orange Syrup
Makes about 1 dozen

cornmeal pancakes 7Maple Orange Syrup
1 cup pure maple syrup
1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
1/8 teaspoon Nielsen-Massey Pure Orange Extract

1 cup brown rice flour
1/2 cup finely ground tapioca flour
1/2 cup finely ground almond meal flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
2 tablespoons butter, melted
2 eggs, lightly beaten
1 cup low-fat buttermilk

For Maple Orange Syrup
In a glass measuring cup, combine maple syrup, vanilla and orange extracts. Pour into a syrup dispenser; set aside.

For Pancakes
In a large bowl, add flours, sugar, baking powder, baking soda, cinnamon and salt; stir to combine. Add vanilla extract, butter, eggs and buttermilk; stir to combine.

Lightly coat a griddle with cooking spray and heat to 350 degrees F. Pour batter, about 1/4 cup per pancake, onto griddle and cook until done, about 2-3 minutes per each side.

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