Gluten Free Pancakes
Indulge in the delightful fluffiness of these Gluten Free Pancakes, made with Bob’s Red Mill Gluten-Free Flour. Perfect for any breakfast or brunch, these pancakes are not only quick to whip up but also kid-friendly and versatile. With a hint of sweetness and a light texture, they can be customized with your favorite toppings like fresh fruit, maple syrup, or nut butter. Plus, making a double batch allows you to freeze extras for those busy mornings when time is short. Enjoy a delicious start to your day with this easy recipe that everyone will love!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Approximately 4 servings (8 pancakes) 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 1 cup + 2 tablespoons Bob's Red Mill Gluten-Free 1:1 All-Purpose Flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup whole milk (or plant-based milk)
- 1 large egg
- 1/4 cup vegetable oil
Instructions
- In a mixing bowl, combine the gluten-free flour, baking powder, baking soda, sugar, and salt.
- In a separate measuring cup, mix the milk, egg, and vegetable oil until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just mixed; small lumps are okay.
- Preheat a nonstick skillet over medium-low heat and coat it lightly with vegetable oil.
- Let the batter rest for about 5 minutes while the skillet heats.
- Pour three portions of batter into the skillet; cook until bubbles form on top (about 3-4 minutes).
- Flip each pancake using a spatula and cook for another few minutes until golden brown.
- Serve hot with your favorite toppings.
Nutrition
- Serving Size: 2 pancakes (about 90g)
- Calories: 250
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Find it online: https://lowcarbflavor.com/gluten-free-pancakes/