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Easy Gluten-Free Pancakes Recipe

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These Easy Gluten-Free Pancakes are a quick and delicious breakfast option perfect for those avoiding gluten. Made with a simple blend of gluten-free flour and common pantry ingredients, these pancakes are fluffy, tender, and easily customizable with dairy-free and vegan substitutions.

Ingredients

Wet Ingredients

  • 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
  • 3/4 cup milk (dairy-free/Vegan: use almond, cashew, or coconut milk)

Dry Ingredients

  • 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

Instructions

  1. Mix wet ingredients: In a large bowl, whisk together the egg (or egg replacer), granulated sugar, pure vanilla extract, and vegetable oil until well combined.
  2. Add dry ingredients: Add the gluten-free flour, xanthan gum (if using), gluten-free baking powder, and salt to the wet mixture. Stir until everything is fully incorporated.
  3. Add milk: Pour in the milk and mix until the batter is smooth. For thinner pancakes, stir in an additional 1 to 2 tablespoons of milk as needed.
  4. Preheat and prepare griddle: Preheat a greased griddle or non-stick pan to 350°F (electric griddle preferred for even cooking).
  5. Cook pancakes: Using a 1/4 cup measuring cup, pour batter onto the hot griddle. Cook until bubbles form on the surface and pancakes begin to puff, then flip and cook until golden brown on the other side.
  6. Serve: Top pancakes with butter, syrup, or your favorite toppings. Serve warm and enjoy!

Notes

  • Use a gluten-free baking powder to ensure the recipe remains gluten-free.
  • If your gluten-free flour blend already contains xanthan gum, omit the additional xanthan gum from the recipe.
  • For vegan pancakes, substitute the egg with Bob's Red Mill gluten-free egg replacer and use plant-based milk.
  • Adjust milk quantity to achieve desired batter consistency for thinner or thicker pancakes.
  • Cooking at a consistent medium heat (around 350°F) ensures even cooking and avoids burning.

Find it online: https://recipefeastful.com/easy-gluten-free-pancakes-recipe/