Japanesegluten-freevia groq
Crisp Almond Dorayaki Pancakes
A gluten-free twist on the traditional Japanese dorayaki pancakes, with a crispy almond topping.
⏱30 min🍽4 servings📊medium
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Ingredients
- ●1 cup nutty almond milk
- ●1 cup crisp rice flour
- ●1/2 cup dorayaki flour
- ●2 eggs
- ●1 tsp almond extract
- ●2 tbsp sugar
- ●2 tbsp melted butter
- ●1/4 cup almond slices
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Instructions
- 1
In a large bowl, whisk together almond milk, rice flour, dorayaki flour, eggs, almond extract, and sugar.
- 2
Heat a non-stick pan over medium heat.
- 3
Drop the batter by 1/4 cupfuls onto the pan.
- 4
Cook for 2-3 minutes or until bubbles appear on the surface.
- 5
Flip the pancakes and cook for another 1-2 minutes.
- 6
In a separate pan, melt the butter over medium heat.
- 7
Add the almond slices and cook until crispy.
- 8
Serve the pancakes with the crispy almond topping.
- 9
Enjoy!