Ingredients:
- 1 cup gluten-free all-purpose flour blend
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- /4 teaspoon salt- 1 cup milkor dairy-free alternative like or coconut milk)
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract (optional)
Instructions:
- In a large bowl, combine the gluten-free flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, egg, melted butter (or oil), and vanilla extract if using.
- Pour the wet ingredients into the dry ingredients. Stir until just combined; be careful not to over-mix as it can affect the texture of the pancakes.
- Heat a non-stick frying pan over medium heat. For best results, lightly brush with oil or melted butter.
- Pour 1/4 cup of batter for each pancake onto the hot pan. Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges appear set.
- Flip the pancakes with a spatula and cook for another 1-2 minutes, until golden brown and cooked through.
- Serve the pancakes hot with your choice of toppings such as maple syrup, fresh fruit, or a dollop of whipped cream.
Should you want to explore more gluten-free pancake recipes or seek more comprehensive instructions, you might consider looking into the following:
- “Easy Gluten Free Pancakes – Light, Fluffy, Easy!” on Iowa Girl Eats
- “Best Gluten Free Pancakes Recipe – with dairy-free option!” available at NoShtastic
These resources offer additional information and alternative recipes to help you perfect your gluten-free pancake-making skills.
