Healthier Gluten Free Pancakes Recipes

FLUFFY GLUTEN-FREE PANCAKES

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.

ONE POINT HEALTHY GLUTEN FREE PANCAKE RECIPE

Steps:

• In a large bowl, place the gum-free gluten free flour blend, baking powder, salt and optional granulated sweetener, and whisk to combine.
• Add the yogurt, applesauce, eggs and milk, and mix gently until just combined. Don't try to smooth out any lumps. The batter should be thickly pourable. Add water by the teaspoonful if your batter seems too thick to pour.
• Heat a griddle to 350°F or a skillet until hot, and coat lightly with cooking oil spray.
• Using a medium-sized ice cream scoop or large spoon, place about 1 1/2 tablespoonsful of batter into portions on the hot surface and spread gently into a round.
• Allow to cook for about 1 minute or until bubbles have broken through the surface and the edges are set about 3/4-inch all around. Flip and continue to cook until set on the underside.
• Remove the pancakes, spray the surface again lightly with cooking oil spray, and repeat with the remaining batter.
• Serve immediately or wrap tightly and store in the refrigerator or freezer. Warm in the microwave or toaster oven before serving leftovers.

HEALTHIER GLUTEN-FREE PANCAKES

Steps:

• Combine white rice flour, oat flour, tapioca starch, flax seed meal, oatmeal, 1/3 cup plus 2 tablespoons potato starch, brown sugar, baking powder, salt, cinnamon, and baking soda in a large bowl.
• Mix milk, eggs, applesauce, and vanilla extract together in a bowl. Make a well in the center of the flour mixture and add the milk mixture. Stir batter until liquids are fully incorporated.
• Heat a skillet over medium heat and lightly spray with cooking spray. Ladle the batter onto the pan using a 1/3-cup measuring cup. Cook until edges of pancake begin to dry, about 2 minutes. Flip and cook until other side is browned, about 2 minutes more.