Description
These easy gluten-free pancakes are a delightful breakfast option that combines convenience with deliciousness. Made from pantry staples, this quick recipe allows you to whip up fluffy, light pancakes in just 15 minutes. Perfect for busy mornings, these pancakes cater to various dietary needs, being gluten-free, and easily adaptable for dairy-free or vegan diets. The dry mix can be stored in an airtight container, making it a fantastic alternative to boxed mixes. Customize your stack with fresh fruit, chocolate chips, or savory toppings for a satisfying meal any time of day.
Ingredients
Scale
- 1 cup all-purpose gluten-free flour
- 3/4 cup milk (dairy-free as needed)
- 2 tablespoons granulated sugar
- 1 egg (or egg replacer)
- 1 tablespoon gluten-free baking powder
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
Instructions
- In a large bowl, whisk together the egg (or egg replacer), sugar, vanilla extract, and vegetable oil until well combined.
- Add the gluten-free flour, baking powder, and salt to the wet mixture; stir until mixed.
- Gradually add milk to achieve desired batter consistency.
- Preheat a greased griddle or frying pan over medium heat (about 350°F). Pour about 1/4 cup of batter for each pancake.
- Cook until bubbles form on the surface; flip and cook until golden brown.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (60g)
- Calories: 150
- Sugar: 6g
- Sodium: 190mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg