Gluten Free Pancakes Recipe

by

Hate reading? ME TOO! That’s why I’ve included some videos below.

Gluten Free Pancakes

Want to enjoy fluffy pancakes without gluten? You’re in luck! You can make delicious gluten-free pancakes using a simple mix of gluten-free flour, baking powder, sugar, and milk. These pancakes are just as tasty as regular ones, and they’re easy to whip up for a quick breakfast.

Mix the dry ingredients, add wet ingredients like eggs and melted butter, and let the batter rest for a few minutes. Then cook on a hot griddle until golden brown. Top with your favorite syrup, fruits, or nuts for a yummy gluten-free treat!

Exact Ingredients (Plus Possible Substitutes)

Here’s what you’ll need to make delicious gluten-free pancakes:

  • 1 1/2 cups gluten-free all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups milk
  • 2 large eggs
  • 2 tablespoons oil or melted butter
  • 1 teaspoon vanilla extract

Don’t have all these ingredients? No worries! Try these substitutes:

  • For milk: Use almond milk, oat milk, or any non-dairy alternative
  • For eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg
  • For oil: Substitute with applesauce or mashed banana for a healthier option

Want to add some extra flavor? Try these mix-ins:

  • 1/2 cup chocolate chips
  • 1/2 cup fresh blueberries
  • 1/4 cup chopped nuts
  • 1 teaspoon cinnamon

Remember to let your batter rest for 5 minutes before cooking. This helps the gluten-free flour absorb the liquid and gives you fluffier pancakes.

Instructions

Get ready to make some tasty gluten-free pancakes! Here’s how:

  1. Mix the dry ingredients in a bowl:

    • 1 1/2 cups gluten-free flour blend
    • 2 tablespoons sugar
    • 1 tablespoon baking powder
    • 1/4 teaspoon salt

  2. In another bowl, whisk together the wet ingredients:

    • 1 1/4 cups milk
    • 2 eggs
    • 3 tablespoons melted butter
    • 1 teaspoon vanilla extract
See also  Chestnut and Mushroom Soup

Pour the wet mixture into the dry ingredients. Whisk until smooth. Let the batter rest for 5-10 minutes.

Heat a griddle or non-stick pan over medium heat. Lightly grease it with butter or oil.

Pour 1/4 cup of batter for each pancake. Cook for about 2 minutes until bubbles form on top.

Flip and cook the other side for 1-2 minutes until golden brown.

Serve your pancakes warm with your favorite toppings. Enjoy your fluffy, gluten-free breakfast!

Tips, Tricks & Storing

Let’s make your gluten-free pancakes even better! Here are some handy tips:

• Use room temperature ingredients for the best results.
• Let your batter rest for 5-10 minutes before cooking. This helps the flour absorb the liquid.
• Cook pancakes on medium heat for even browning.

For extra fluffy pancakes, try these tricks:

• Separate the eggs and whip the whites until stiff peaks form. Fold them in last.
• Add a splash of vinegar or lemon juice to your milk for a buttermilk-like effect.

Storing your pancakes is easy:

  1. Cool completely on a wire rack
  2. Layer between wax paper sheets
  3. Place in an airtight container
  4. Refrigerate for up to 3 days or freeze for up to 2 months

To reheat, pop them in the toaster or microwave for a quick breakfast. You can also make a big batch on weekends and enjoy them all week long!