Ingredients:
- 1 cup gluten-free all-purpose flour blend (look for one that’s meant for 1:1 substitution)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- A small pinch of salt
- 1 cup milk (dairy or a plant-based alternative like unsweetened almond milk)
- 1 large egg
- 2 tablespoons melted butter, plus extra for greasing the pan
Instructions:
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- In another bowl, beat the egg and then mix in the milk and melted butter. Combine until smooth.
- Pour the wet ingredients into the dry ingredients and stir until you have a smooth batter with no large lumps.
- Heat a non-stick pan or griddle over medium heat. Brush with melted butter or oil to prevent sticking.
- Pour about 1/4 cup of batter onto the hot pan for each pancake. Cook until bubbles form on the surface, then flip carefully with a spatula and cook until the other side is golden brown.
- Serve hot with your favorite syrup, fresh fruits, or any other toppings you enjoy.
For more gluten-free pancake recipes, feel free to check out: