Description
Light and fluffy gluten-free pancakes perfect for breakfast or brunch, easy to make and customizable.
Ingredients
- 1 cup gluten-free flour blend
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup almond milk (or any dairy-free milk)
- 2 tablespoons vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- Optional: Berries or chocolate chips to add flavors
Instructions
- Mix dry ingredients: In a large bowl, combine the gluten-free flour blend, sugar, baking powder, and salt. Whisk them together until evenly distributed.
- Combine wet ingredients: In a separate bowl, whisk together the almond milk, oil, and vanilla extract until fully blended.
- Blend the mixtures: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; a few lumps are okay—don’t overmix!
- Heat the pan: Place a non-stick pan over medium heat. Lightly grease it if necessary.
- Cook pancakes: Pour about 1/4 cup of batter for each pancake onto the pan. Watch as bubbles form on the surface. Once they do, carefully flip the pancakes and cook for an additional minute or two until golden brown.
- Serve and enjoy: Serve them warm, topped with your favorites like maple syrup, fresh fruit, or a dusting of powdered sugar.
Notes
If you’re nut-free, substitute almond milk with oat milk. For a sweeter pancake, feel free to add a bit more sugar or honey to your batter.