Gluten Free Pancake Recipe
Alcoholic, light, and easy to create, this gluten -free pancake recipe is perfect for someone after a gluten -free diet. These pancakes are made with simple pantry staples and distribute all the taste and texture of traditional pancakes - without gluten. Whether you are having breakfast for the family or preparing a weekend brain, these pancakes are a delicious and satisfactory option.
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
Ingredients
- 1 cup gluten-free all-purpose flour (with xanthan gum)
- 1 tbsp sugar (optional)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 2 tbsp melted butter or coconut oil
- 1 tsp vanilla extract
- Optional: blueberries, chocolate chips, or banana slices
Instructions
- Mix dry ingredients: In a large bowl, mix gluten free flour, sugar, baking powder, baking soda and salt together.
- Mix wet ingredients: In a separate bowl, mix milk, egg, melted butter (or oil), and vanilla extract until it is well combined.
- Combine and relax: Insert the wet ingredients into dry material and just shake until it is combined. Let the batsman rest for 5 minutes.
- Skilate preheat: Heat a non-stick skillt or grill on medium heat and grease lightly with butter or oil.
- Cook Pancakes: Put a cup of batsman per pancake on skills. As a bubble on the surface, cook for about 2-3 minutes, then flip and cook the other side until golden brown for 1-2 minutes.
- Serve: Serve hot syrup, fresh fruits, or hot with your favorite topping.
Notes
Enjoy a stack of soft, golden pancakes that are gluten-free and full of flavor—perfect for starting your day right!