These Gluten-Free Pancakes are fluffy, light, and every bit as delicious as their traditional counterparts, making them a perfect breakfast treat for anyone avoiding gluten. Made with a blend of gluten-free flours, these pancakes have a soft texture and a slightly nutty flavor that pairs wonderfully with your favorite toppings like fresh fruit, syrup, or a dusting of powdered sugar. Quick and easy to whip up, this recipe ensures that everyone at the breakfast table can enjoy a stack of warm, comforting pancakes without sacrificing taste or texture.
Ingredients:
- 1 cup gluten-free all-purpose flour blend
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (or dairy-free milk with 1 tablespoon vinegar)
- 1 large egg
- 2 tablespoons melted butter or coconut oil (plus extra for cooking)
- 1 teaspoon vanilla extract
Instructions:
- Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the gluten-free flour blend, sugar, baking powder, baking soda, and salt.
- Combine the Wet Ingredients:
- In a separate bowl, whisk together the buttermilk, egg, melted butter (or coconut oil), and vanilla extract until well combined.
- Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter may be slightly lumpy, which is fine. Let the batter sit for 5 minutes to allow the ingredients to hydrate.
- Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or coconut oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
- Serve:
- Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh berries, or a pat of butter.
Enjoy your Gluten-Free Pancakes, a delicious and satisfying start to your day that everyone will love!
