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Best Gluten-Free Pancakes

These gluten-free pancakes are light and fluffy and the recipe is easy to whip up. I sometimes make large ones like a pita bread. They freeze well too.


2 cups gluten-free flour

1 tbsp sugar

1 tbsp baking powder

½ tsp salt

¼ tsp xanthan gum

2 large eggs

1 cup milk

¼ cup vegetable oil

1 tsp vanilla extract


1. Whisk flour, sugar, baking powder, salt and xanthan gum together in a medium mixing bowl. Add the eggs, milk, vegetable oil and vanilla. Whisk until smooth.

2. Lightly oil a flat griddle pan. Heat over medium-high heat. Spoon batter, approximately ¼ cup onto pan. Batter should sizzle when it hits the pan.

3. Cook for approximately 3 minutes. Flip pancakes when bubbles appear all over the surface of the pancake and begin to pop. The pancake should begin to look almost dry. Once turned, cook another 1 – 1 ½ minutes.


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