Easy Fluffy Gluten Free Pancakes Recipe Homemade Mix

FLUFFY GLUTEN-FREE PANCAKES

Fluffy Gluten-Free Pancakes image

These fluffy gluten-free pancakes have a hint of cinnamon and vanilla for extra flavor. This recipe makes about 5 large pancakes or 8 smaller (2-inch) pancakes. Serve them with your favorite syrup and fresh fruit.

Provided by Fioa

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 20m

Yield 8

Number Of Ingredients 8

Ingredients

1 cup all-purpose gluten-free flour
½ teaspoon gluten-free baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
½ cup cold milk, or more as needed

Steps:

Combine gluten-free flour, baking powder, salt, and cinnamon in a large bowl; mix well.
Mix egg, vegetable oil, and vanilla extract together in a second bowl until well combined. Stir flour mixture into egg mixture with a wooden spoon until a lumpy batter forms. Pour in milk and mix until a smooth batter forms. Set batter aside to thicken, 5 to 10 minutes. Add more milk, 1 tablespoon at a time, if batter is too thick.
Heat oil in a griddle over medium-low heat. Drop 1 to 2 heaped tablespoonfuls onto the griddle for each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 90.4 calories, Carbohydrate 13.5 g, Cholesterol 24.5 mg, Fat 3.2 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 190.9 mg, Sugar 1.4 g

EASY GLUTEN-FREE PANCAKES {DAIRY-FREE & VEGAN OPTION}

Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option} image

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!

Provided by Audrey from Mama Knows Gluten Free

Categories Breakfast

Time 15m

Number Of Ingredients 9

Ingredients

2 tablespoons granulated sugar
2 tablespoons vegetable oil
1 egg egg (Vegan option use Bob's Red Mill gluten-free egg replacer)
1 teaspoon pure vanilla extract
1 cup all-purpose gluten-free flour
1/4 teaspoon xanthan gum ((leave out if your flour blend already has it))
1 tablespoon gluten-free baking powder
1/4 teaspoons salt
3/4 cup milk (dairy-free/Vegan use almond, cashew, or coconut milk)

Steps:

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 1/4 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.

Nutrition Facts : ServingSize 1 pancake, Calories 151 kcal, Carbohydrate 16 g, Protein 6 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 115 mg, Sodium 129 mg, Fiber 1 g, Sugar 4 g