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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.
Ingredients:
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
Instructions:
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.