Description
Delicious and fluffy gluten-free pancakes that are easy to make.
Ingredients
Scale
- 2 tablespoons granulated sugar
- 2 tablespoons vegetable oil
- 1 egg (Vegan option use Bob’s Red Mill gluten-free egg replacer)
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose gluten-free flour*
- 1/4 teaspoon xanthan gum (leave out if your flour blend already has it)
- 1 tablespoon gluten-free baking powder
- 1/4 teaspoon salt
- 3/4 cup milk (dairy-free/Vegan use almond, cashew, or coconut milk)
Instructions
- In a large bowl whisk the egg (or egg replacer), granulated sugar, pure vanilla extract, and the vegetable oil together.
- Add the gluten-free flour, xanthan gum (leave out if your flour already has it), gluten-free baking powder, and salt to the egg mixture and mix until fully combined.
- Stir in milk and mix until smooth. For thinner pancakes stir in 1 to 2 tablespoons of milk.
- Scoop the batter into a 1/4 cup measuring cup and pour the batter onto a greased griddle or pan for each pancake. I love using an electric griddle set to 350°F for even cooking.
- Cook the pancakes until the batter starts to bubble and pancakes start to puff. Flip/turn the pancakes and cook the pancakes until they are golden brown.
- Top with butter, syrup or favorite topping. Enjoy!
Notes
- For optimal results, ensure your gluten-free flour blend contains xanthan gum or add it separately if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg