Start your morning right with fluffy, gluten-free pancakes—packed with wholesome ingredients that fuel your body and satisfy your taste buds. Who said healthy can’t be delicious?
Image source: AI-generated
Fluffy Gluten-Free Pancakes
Makes: 8-10 pancakes
Prep Time: 5 mins (+ 10 mins resting) | Cook Time: 15 mins
Ingredients
- ¾ cup gluten-free flour blend (e.g., Bob’s Red Mill 1:1)
- ½ tsp xanthan gum (omit if your blend already contains it)
- 1½ tsp baking powder
- ½ tsp salt
- 1 tsp sugar
- ⅔ cup milk (dairy or plant-based)
- 2 large eggs
- 2 tbsp cooking oil (or melted butter)
Directions
- Mix Dry Ingredients:
- In a bowl, whisk flour, xanthan gum, baking powder, salt, and sugar.
- Combine Wet Ingredients:
- In another bowl, beat milk, eggs, and oil until smooth.
- Make Batter:
- Pour wet ingredients into dry ingredients. Whisk just until combined (a few lumps are okay).
- Let batter rest 10 mins (helps thicken).
- Cook Pancakes:
- Heat a non-stick skillet over medium heat (no grease needed).
- Pour ¼ cup batter per pancake. Cook until:
- Edges look dry (2-3 mins).
- Bubbles pop and stay open (~1 min more).
- Flip and cook the other side until golden.
Pro Tips:
- Fluffier Pancakes: Separate eggs—whip whites to soft peaks, then fold into batter.
- Add-Ins: Stir in blueberries, chocolate chips, or cinnamon after resting.
- Storage: Freeze cooled pancakes between parchment paper; reheat in toaster.
Serve with maple syrup and fresh fruit! 🥞🍓
Note: Batter thickens as it rests—add 1 tbsp milk if too dense.
