Description
Easy gluten-free pancakes that are fluffy and delicious, perfect for breakfast.
Ingredients
Scale
- 2 tablespoons granulated sugar
- 2 tablespoons vegetable oil
- 1 large egg (or Bob’s Red Mill gluten-free egg replacer for vegan option)
- 11/2 teaspoon pure vanilla extract
- 1 cup all-purpose gluten-free flour (e.g., Pillsbury gluten-free flour)
- 1/41/2 teaspoon xanthan gum
- 1 tablespoon gluten-free baking powder
- 1/41/2 teaspoon salt
- 3/4 cup milk (dairy-free options: almond, cashew, or coconut milk)
Instructions
- Mix the Batter: Start by whisking the dry ingredients—gluten-free flour, sugar, xanthan gum, gluten-free baking powder, and salt—together in a large bowl until well-blended and lump-free. The flour should smell faintly sweet. Be cautious not to overmix, or your pancakes might turn out tough.
- Preheat the Skillet: Heat your griddle or pan over medium heat. You will know it is hot enough when you see a little shimmer of oil or butter. Ensure it feels hot to the touch for crisp exterior and tender interior pancakes. Avoid dropping the temperature too soon to prevent soggy pancakes.
- Pour and Cook: Spoon the batter onto the skillet to form pancakes of your preferred size. Monitor for bubbles forming on the surface, as they indicate readiness to flip. If the pancakes brown too quickly, lower the heat to avoid burning while ensuring they cook through.
- Flip & Finish Cooking: Gently flip each pancake when the edges look firm and bubbles have popped. The enticing aroma will signal they are cooking well. Cook until both sides are golden brown and fluffy when pressed. Do not rush this step or you may end up with uneven cooking.
- Serve it Up: Stack your pancakes and generously drizzle with syrup or your favorite toppings. They should be warm and appealingly golden. Serve immediately for the best texture, as letting them sit can make them tough.
Notes
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. Freeze extras by flash freezing on a baking sheet before transferring to a freezer-safe bag.
- Expert Tips: Use the spoon and level method to accurately measure gluten-free flour. If your pancakes turn out dense, ensure that your gluten-free flour blend includes xanthan gum for improved texture.
- Problem-solving advice includes checking if the pancakes are browning too quickly; in such cases, simply lower the heat and give them extra time to cook through. For thicker batter, add extra milk gradually until the desired consistency is reached. Letting the batter rest for a few minutes can produce fluffier pancakes.
- Reheating Instructions: Reheat in the microwave for 20-30 seconds or in a toaster for a crisper texture.
- Serving Suggestions: Serve with pure maple syrup and fresh fruit. For added fun, incorporate chocolate chips or blueberries into the batter. Pair with crispy bacon or a frittata for a hearty meal.
- Recipe Variations: For a sweeter treat, add chocolate chips. Mix in mashed bananas for extra flavor or use almond flour for a nutty variation.
- Ingredient Notes: When selecting gluten-free flour, opt for a brand that blends well and has xanthan gum for the best texture. If you need a substitution, consider using Bob’s Red Mill gluten-free egg replacer in place of an egg for a vegan option.
Nutrition
- Serving Size: 1 pancake
- Calories: 151
- Sugar: 4g
- Sodium: 129mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg