Gluten free pancakes
These gluten free pancakes are light, fluffy, and delicious, making them the perfect choice for a satisfying breakfast or brunch. Easy to make, they’re a family favorite.
Ingredients
For the Pancake Batter:
- 2 tablespoons granulated sugar
- 2 tablespoons vegetable oil
- 1 egg or Bob's Red Mill gluten-free egg replacer for a vegan option
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose gluten-free flour I personally prefer Pillsbury gluten-free flour
- 1/4 teaspoon xanthan gum omit if your flour blend already contains it
- 1 tablespoon gluten-free baking powder
- 1/4 teaspoon salt
- 3/4 cup milk you can substitute almond, cashew, or coconut milk for a dairy-free or vegan version
Instructions
- Combine Wet Ingredients: In a large bowl, whisk together the egg (or egg replacer), granulated sugar, vanilla extract, and vegetable oil until well combined.
- Mix in Dry Ingredients: Add the gluten-free flour, baking powder, xanthan gum (if your flour blend doesn’t already contain it), and salt to the wet ingredients. Stir everything together until fully incorporated.
- Add Milk: Pour in the milk and mix until the batter is smooth. If you prefer thinner pancakes, you can add 1 to 2 extra tablespoons of milk to achieve the desired consistency.
- Cook the Pancakes: Preheat a griddle or skillet over medium heat and lightly grease it. Pour 1/4 cup of batter onto the griddle for each pancake. Let the pancakes cook until the edges begin to set and bubbles start to form on the surface.
- Flip and Finish: Carefully flip the pancakes and cook them until golden brown on the other side, which should only take another minute or two.
- Serve: Serve the pancakes warm with your favorite toppings like butter, syrup, fresh fruit, or a dusting of powdered sugar.
Notes
Nutrition Facts (Per Serving):
- Calories: 151 kcal
- Carbohydrates: 16g
- Protein: 6g
- Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 115mg
- Sodium: 129mg