by Austin Carter
New Recipe
Course: Breakfast Cuisine: American Prep Time:10minutes Cook Time:20minutes Total Time:30minutes Calories: 125kcal Author: Austin Carter
– 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)
– Oven (for sheet pan pancakes) – Knife (for sheet pan pancakes)
– 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
– 2 Tablespoons melted butter plus more for brushing (optional) – 1 teaspoon vanilla extract
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.
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.
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