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Gluten-Free Pancakes

Gluten-Free Pancakes
Prep Time
10 min
Cook Time
10 min
Yields
4 servings

Get creative and customize with toppings; maple bacon crumbles and jam? Pina colada pancakes with pineapple, rum syrup and toasted coconut? The possibilities are endless!

Courtesy of Amanda Riva of The Hot Plate.

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ingredients

1
cup gluten-free all-purpose flour blend
½
tsp xanthan gum
1
tsp baking powder
½
tsp baking soda
½
tsp salt
1
egg
2
Tbsp canola oil
1
tsp vanilla extract
¾
cup milk
2
Tbsp lemon juice
2
Tbsp granulated sugar
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directions

Step 1

In a bowl, whisk together milk and lemon juice. Set aside for 10 minutes, this will become sour and turn into our buttermilk. Just before adding to batter, stir thoroughly.

Step 2

In a large bowl, stir together gluten free all-purpose flour, xanthan gum, baking powder, baking soda and salt. Mix in egg, canola oil, vanilla extract, prepared buttermilk and sugar.

Step 3

Heat a skillet or cast iron cook top over medium heat. Spray with cooking spray or grease lightly with canola oil. Add ¼ cups of batter about 2-inches apart on the cooking surface. Cook pancakes until bubbles appear on the surface, flip and continue to cook for an additional 2-3 minutes until browned and cooked through.

Step 4

Enjoy pancakes immediately or keep warm in an oven preheated to 250ºF.

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