Description
Fluffy gluten-free pancakes deliver comfort and classic breakfast charm for wellness-focused diners. Quick homemade batter combines simple ingredients you can customize with favorite fresh toppings and seasonal fruits.
Ingredients
Scale
- ¾ cup (177 ml) milk (almond, cashew, or coconut milk for dairy-free/vegan)
- 1 egg (or Bob’s Red Mill gluten-free egg replacer for vegan option)
- 1 cup (120 g) all-purpose gluten-free flour (Pillsbury gluten-free flour recommended)
- 2 tbsps (30 ml) vegetable oil
- 2 tbsps (25 g) granulated sugar
- 1 tbsp (15 ml) gluten-free baking powder
- 1 tsp (5 ml) pure vanilla extract
- ¼ tsp (1.5 g) xanthan gum (omit if flour blend includes it)
- ¼ tsp (1.5 g) salt
Instructions
- Mixture Preparation: Whisk egg (or egg replacer), granulated sugar, pure vanilla extract, and vegetable oil in a large mixing bowl until the mixture becomes frothy and uniformly blended.
- Dry Ingredient Integration: Fold gluten-free flour, xanthan gum, gluten-free baking powder, and salt into the wet ingredients, stirring thoroughly to eliminate lumps and create a consistent batter texture.
- Liquid Incorporation: Gradually introduce milk, gently blending to achieve a smooth, pourable consistency. Adjust liquid as needed to reach desired pancake thickness.
- Surface Heating: Preheat a lightly greased griddle or non-stick skillet over medium heat, ensuring an even cooking temperature.
- Batter Distribution and Cooking: Pour 1/4 cup portions of batter onto the heated surface, creating individual pancake circles. Watch for bubbles forming across the surface and slight edge setting as cooking indicators.
- Flipping and Finishing: Carefully flip pancakes when bubbles appear, cooking the opposite side until golden-brown and uniformly cooked.
- Serving and Storage: Transfer cooked pancakes to a serving plate. For long-term preservation, cool completely, arrange on a parchment-lined baking sheet, freeze briefly, then transfer to a freezer-safe container for future reheating.
Notes
- Check Batter Consistency: Aim for a smooth, pourable texture similar to traditional pancake batter. Add milk gradually to control thickness and prevent a runny or overly dense mixture.
- Manage Heat Carefully: Use medium heat to prevent burning gluten-free pancakes, which can brown faster and more unevenly than wheat-based versions. Watch for subtle color changes and adjust temperature as needed.
- Prevent Cross-Contamination: Use dedicated gluten-free cooking surfaces and utensils to ensure safety for those with celiac disease or gluten sensitivities. Clean griddles thoroughly before preparing.
- Optimize Freezing Technique: Separate pancakes with parchment paper when freezing to prevent sticking. Reheat frozen pancakes in a toaster or microwave for quick, convenient breakfast options.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 230
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg