Gluten-Free Pancakes
Fluffy and delicious gluten-free pancakes packed with protein, perfect for meal prep and busy mornings.
Ingredients
Dry Ingredients
- 1 cup Gluten-Free Flour Blend Acts as the base and is essential for that light, fluffy texture.
- 2 tablespoons Sugar Adds a hint of sweetness to balance flavors.
- 2 teaspoons Baking Powder Ensures the pancakes rise, giving them that airy structure.
- 1 teaspoon Salt Enhances overall flavor and brings all the ingredients together.
Wet Ingredients
- 1 cup Milk (or dairy-free alternative) Adds moisture and richness; choose your favorite type!
- 1 large Egg Binds the mixture and contributes to the fluffy texture.
- 2 tablespoons Melted Butter (or coconut oil) Introduces a lovely richness and helps with cooking.
- 1 teaspoon Vanilla Extract Infuses delightful hints of flavor into the pancakes.
Instructions
Preparation
- Gather all ingredients. Make sure you have everything on hand for a smooth cooking experience.
- In a large bowl, combine the gluten-free flour, sugar, baking powder, and salt. Whisk until well combined.
- In another bowl, mix the milk, egg, melted butter, and vanilla extract until fully blended.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined; lumps are okay!
Cooking
- Preheat your skillet or griddle over medium heat (around 350°F or 175°C). Lightly grease with oil or butter.
- Pour 1/4 cup of pancake batter onto the skillet for each pancake, leaving space between them.
- Cook for about 3-4 minutes or until bubbles form on the surface and the edges look set.
- Flip and continue cooking for another 2-3 minutes until golden brown.
Serving
- Remove pancakes and keep them warm on a plate covered with a towel.
- Repeat with the remaining batter, greasing the skillet as needed.
- Serve these fluffy gluten-free pancakes immediately with your choice of toppings like fresh fruit, yogurt, or maple syrup.
Notes
Make sure your ingredients are at room temperature for the fluffiest pancakes. Allow the batter to rest for 10-15 minutes before cooking for extra fluff. Store unused batter in the fridge for up to 24 hours.