Description
Start your day off right with these fluffy, Easy Gluten-Free Pancakes! Perfect for breakfast or brunch, this simple recipe is quick to prepare and caters to gluten sensitivities without sacrificing flavor.
Ingredients
Scale
- 1 cup all-purpose gluten-free flour
- 1 tablespoon gluten-free baking powder
- 1/4 teaspoon xanthan gum (optional)
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 2 tablespoons vegetable oil
- 1 egg (or vegan egg replacer)
- 1 teaspoon pure vanilla extract
- 3/4 cup milk (dairy-free option available)
Instructions
- In a mixing bowl, whisk together the egg (or egg replacer), sugar, vanilla extract, and vegetable oil until well blended.
- Add the gluten-free flour, xanthan gum (if using), baking powder, and salt. Stir until fully combined.
- Gradually add the milk and mix until smooth; adjust consistency with more milk if desired.
- Preheat a greased griddle or frying pan over medium-high heat.
- Pour about 1/4 cup of batter onto the hot surface and cook until bubbles form on top; flip and cook until golden brown.
- Serve warm with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For a vegan version, substitute the egg with Bob's Red Mill gluten-free egg replacer and use dairy-free milk. Experiment with mix-ins like blueberries or chocolate chips for added flavor.