Easy Gluten-Free Pancakes

Easy Gluten-Free Pancakes

from mamaknowsglutenfree.com
Breakfast
15 min
151 kcal / serving

I always keep this easy gluten-free pancake mix on hand—it’s made with pantry staples and comes together in minutes. You can store the dry mix in an airtight container and just add the wet ingredients when you're ready to cook. It’s just as convenient as a boxed mix but even better tasting.

Ingredients

  • 2 tablespoonsgranulated sugar
  • 2 tablespoonsvegetable oil
  • 1egg (vegan option use bob's red mill gluten-free egg replacer)
  • 1 teaspoonpure vanilla extract
  • 1 cupall-purpose gluten-free flour
  • ¼ teaspoonxanthan gum ((leave out if your flour blend already has it))
  • 1 tablespoongluten-free baking powder
  • ¼ teaspoonsalt
  • ¾ cupmilk (dairy-free/vegan use almond, cashew, or coconut milk)

Directions

  1. 1

    In a large bowl whisk the egg (or egg replacer), granulated sugar, pure vanilla extract, and the vegetable oil together.

  2. 2

    Add the gluten-free flour, xanthan gum (leave out if your flour already has it), gluten-free baking powder, and salt to the egg mixture and mix until fully combined.

  3. 3

    Stir in milk and mix until smooth. For thinner pancakes stir in 1 to 2 tablespoons of milk.

  4. 4

    Scoop the batter into a 1/4 cup measuring cup and pour the batter onto a greased griddle or pan for each pancake. I love using an electric griddle set to 350°F for even cooking.

  5. 5

    Cook the pancakes until the batter starts to bubble and pancakes start to puff. Flip/turn the pancakes and cook the pancakes until they are golden brown.

  6. 6

    Top with butter, syrup or favorite topping. Enjoy!