Gluten-Free Pancake Recipe [Perfect for A Quick Breakfast]

by Austin Carter

New Recipe

Course: Breakfast Cuisine: American Prep Time:10minutes   Cook Time:20minutes   Total Time:30minutes   Calories: 125kcal Author: Austin Carter

Gluten Free Pancake Recipe

– Medium-sized Mixing Bowl – Small Mixing Bowl – Whisk – Cast iron skillet or electric griddle – Nonstick spray or pastry brush – Measuring cups and spoons – Parchment Paper – Quarter sheet pan (for sheet pan pancakes)

Equipment

– Oven (for sheet pan pancakes) – Knife (for sheet pan pancakes)

Equipment

– 1 cup measure for measure / 1:1 gluten free baking flour blend – 2 Tablespoons granulated sugar – 2 teaspoons aluminum free baking powder – small pinch of salt – scant 1 cup milk any kind, I use unsweetened almond milk – 1 large egg

Ingredients

– 2 Tablespoons melted butter plus more for brushing (optional) – 1 teaspoon vanilla extract

Ingredients

1. Whisk together gluten-free flour, sugar, baking powder, and salt in a medium bowl. 2. In a small bowl, whisk milk, egg, melted butter, and vanilla extract until combined. 3 Pour wet ingredients into dry ingredients and whisk until smooth. Let the batter rest for 5-10 minutes.

Instructions

4. Preheat a cast iron skillet or electric griddle to medium heat, and grease with nonstick spray or melted butter. 5. Scoop 1/4 cup batter onto the hot surface. Cook until bubbles form and pop, then flip and cook until golden brown.

Instructions

6. Serve immediately or keep warm in the oven at 100-200 degrees for up to 20 minutes. 7. For sheet pan pancakes, preheat oven to 350 degrees, line a quarter sheet pan with parchment paper, pour in batter, and bake for 15-17 minutes. Slice into squares and serve

Instructions

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