Description
Start your day with these easy gluten-free pancakes that are quick to prepare and bursting with flavor. Made from pantry staples, this recipe ensures you can whip up light and fluffy pancakes in just 15 minutes. The dry mix can be stored ahead of time, making it a go-to breakfast option for busy mornings or cozy brunches. With the ability to customize with your favorite fruits or chocolate chips, these pancakes are sure to delight everyone at the table, whether theyβre gluten-sensitive, vegan, or simply craving a delicious breakfast treat.
Ingredients
- 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 not included in flour blend)
- 1 tablespoon gluten-free baking powder
- 1/4 teaspoon salt
- 3/4 cup milk (or dairy-free alternative)
Instructions
- In a mixing bowl, whisk together the egg (or egg replacer), sugar, vanilla extract, and vegetable oil until combined.
- Add gluten-free flour, xanthan gum (if needed), baking powder, and salt. Stir until mixed.
- Pour in milk and stir until smooth; add more milk for thinner pancakes if desired.
- Heat a griddle or frying pan over medium heat and grease it lightly.
- Pour 1/4 cup of pancake batter onto the griddle for each pancake.
- 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: American
Nutrition
- Serving Size: 1 pancake (75g)
- Calories: 155
- Sugar: 6g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Keywords: For added flavor, mix in chocolate chips or berries before cooking. Let batter rest for 5 minutes for fluffier pancakes. Store leftover pancakes in an airtight container; reheat easily in the oven or microwave.