Gluten Free Pancakes

You only need 30 minutes to make these light and fluffy Gluten Free Pancakes! This is a sweet breakfast that’s perfect for weekdays, special occasions, and brunch on the weekends. Serve with a drizzle of maple syrup and don't forget the fresh berries on top!

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 15

Total Time 30

Servings pancakes

Calories 82

Author Kim

Ingredients

For the pancakes:

1 1/2 cups all-purpose gluten-free flour*
3 teaspoons baking powder
1/8 teaspoon sea salt
1 1/2 cups unsweetened vanilla almond milk**
1 large egg
1 tablespoon pure raw honey (or pure maple syrup)
2 teaspoons pure vanilla extract

Instructions

Heat large nonstick skillet or griddle over medium heat and lightly coat with butter or use nonstick cooking spray. Combine flour, baking powder and salt in a medium bowl; mix well. Set aside.
Combine almond milk, egg, honey and vanilla in a small bowl; whisk to blend. Add milk mixture to flour mixture; stir to combine until there are very few lumps. Batter will be quite thick.
Use a measuring cup to pour 1/4 cup batter onto skillet or griddle. Thin out batter with the top of a spoon and form into a circle shape. Cook for 2 to 3 minutes, or until bubbles form around the edges of the pancake. Flip and cook for another 2 minutes.
Wipe the skillet clean and repeat with more butter or oil and remaining batter. Makes 10 medium pancakes total. Serve with maple syrup and fresh berries on top.

Notes

*I use Bob's Red Mill Gluten Free 1 to 1 Baking Flour. Feel free to use regular all-purpose or whole wheat pastry flour, if desired.
**Any milk will work.
Recipe adapted from Autumn Calabrese's Pancakes with Blueberry Jam from the FIXATE cookbook.

Nutrition