Basic Gluten-Free Pancake Recipe

Ingredients

Making a stack of delicious gluten-free pancakes doesn’t have to be complicated. This basic recipe only requires a few simple ingredients. To make the pancakes, you will need: one cup of gluten-free all-purpose flour, one teaspoon of baking powder, one teaspoon of baking soda, one tablespoon of sugar, one-quarter teaspoon of salt, one cup of almond milk, one egg, two tablespoons of melted butter, and one teaspoon of vanilla extract. If desired, you can also add one-half cup of any desired mix-ins, such as blueberries, chocolate chips, or diced bananas.

Instructions

Start by whisking together the gluten-free flour, baking powder, baking soda, sugar, and salt in a large bowl. In a separate bowl, stir together the almond milk, egg, melted butter, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix the batter. If desired, fold the mix-ins into the batter. Heat a non-stick skillet over low to medium heat. Grease the pan with butter or cooking spray. Pour a quarter-cup of the batter into the pan and spread it into a circle. Cook until the edges of the pancake start to look dry and the bottom of the pancake is lightly browned. Flip the pancake and cook for an additional two minutes. Continue to cook the pancakes until all the batter is used up. Serve with butter, syrup, honey, or any desired topping.

Nutrition

This basic gluten-free pancake recipe makes about 10 pancakes. One serving, which is one pancake, will provide you with 120 calories, 5 grams of fat, 17 grams of carbohydrates, 2 grams of fiber, 3 grams of protein, and 120 milligrams of sodium. The nutrition information does not include any mix-ins, toppings, or additional ingredients.

Tips for Making the Best Gluten-Free Pancakes

When making gluten-free pancakes, there are a few tips to keep in mind to ensure the best result. First, make sure to whisk the batter until just combined. Overmixing the batter can result in dense and gummy pancakes. Second, make sure to use a non-stick skillet heated to the right temperature. Too hot and the pancakes will burn, while too cool and they will take too long to cook. Finally, wait until the edges of the pancake look dry before flipping it. This will ensure that the pancake is cooked through and will not stick to the pan.

Conclusion

Making gluten-free pancakes doesn’t have to be complicated. With this basic recipe and a few simple tips, you can make a stack of delicious pancakes. Whether you prefer them plain or topped with your favorite mix-ins, these pancakes are sure to be a hit. Enjoy!