An easy gluten-free pancake recipe with a dairy-free and Vegan option. A gluten-free pancake mix made with a few simple ingredients that make fluffy pancakes every time!
1eggegg(Vegan option use Bob's Red Mill gluten-free egg replacer)
1teaspoon pure vanilla extract
1cupall-purpose gluten-free flour( I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.)
¼teaspoon xanthan gum((leave out if your flour blend already has it))
1tablespoongluten-free baking powder
¼teaspoonssalt
¾cupmilk(dairy-free/Vegan use almond, cashew, or coconut milk)
In a large bowl whisk the egg (or egg replacer), granulated sugar, pure vanilla extract, and the vegetable oil together.
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.
Stir in milk and mix until smooth. For thinner pancakes stir in 1 to 2 tablespoons of milk.
Scoop the batter into a ¼ cup measuring cup and pour the batter onto a greased griddle or pan for each pancake.
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.
Top with butter, syrup or favorite topping. Enjoy!
These pancakes can be frozen and reheated in the microwave. To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.
Notes
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.
For dairy-free and Vegan option I used almond milk.
Add your favorite mix-ins like blueberries or chocolate chips!
I like to use an electric griddle to cook my pancakes, and I and set it to 350 °
Make sure your syrup is gluten-free. I like to pure maple syrup.
These pancakes can be frozen and reheated in the microwave. To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.