Description
Indulge in a delicious stack of Easy Gluten-Free Pancakes that are perfect for breakfast any day of the week. These pancakes are light, fluffy, and made with simple pantry staples, ensuring everyone can enjoy them without compromising on taste or texture. Ideal for busy mornings or leisurely weekends, this versatile recipe allows you to customize your pancakes with fresh fruits, nuts, or your favorite toppings. Plus, they are gluten-free and can easily be made dairy-free or vegan, making them accessible for various dietary preferences. Whip up a batch today and savor a delightful breakfast that will leave you wanting more!
Ingredients
Scale
- 2 tablespoons granulated sugar
- 2 tablespoons vegetable oil
- 1 egg (or Bob's Red Mill gluten-free egg replacer for vegan)
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose gluten-free flour
- 1/4 teaspoon xanthan gum (if needed)
- 1 tablespoon gluten-free baking powder
- 1/4 teaspoon salt
- 3/4 cup milk (or almond/coconut milk for dairy-free)
Instructions
- In a mixing bowl, whisk together the egg (or egg replacer), sugar, vanilla extract, and vegetable oil until blended.
- Add gluten-free flour, xanthan gum (if necessary), baking powder, and salt; mix until just combined.
- Gradually stir in the milk until the batter reaches a smooth consistency.
- Preheat a greased griddle or frying pan over medium heat.
- Pour about 1/4 cup of batter onto the cooking surface and cook until bubbles form; flip and cook until golden brown.
- Serve warm with your choice of toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (120g)
- Calories: 210
- Sugar: 6g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg