Recipe: Light & Fluffy Gluten-Free Pancakes
- danielle762001
- Jul 31, 2014
- 2 min read
If you’re a lover of pancakes, or baked goods in general, you know that the words light & fluffy and gluten-free don’t often mix. Not to worry though…I have finally, after months of testing and re-testing, perfected my gluten-free pancake recipe. And now we can’t stop eating them. Sometimes I double the batch and freeze half, sometimes we add blueberries or dark chocolate chips, sometimes we top with sautéed bananas or apples, sometimes we dip in greek yogurt (Audrey’s favorite), and most of the time we just top with good ol’ fashioned pure maple syrup. They’re easy to make, healthier than your average pancake, and more importantly, absolutely delicious. Now all you need to do is whip these up, grab a fork and dig in.
Recipe: Light & Fluffy Gluten-Free Pancakes
Recipe type: 9 months + up
Serves: Makes approx. 10 pancakes
Ingredients
1 cup all purpose gluten-free flour blend, plus 1-2 more tablespoons if needed (I prefer the King Arthur or Cup4Cup brands)
2 teaspoons baking powder
2 teaspoons ground cinnamon
¼ teaspoon salt
2 tablespoons flax meal
1 cup milk
1 egg
1 tablespoon canola oil
¼ cup pure maple syrup
1 teaspoon pure vanilla extract
Canola oil or butter, for cooking
Toppings: pure maple syrup, berries, jam, preserves, bananas or honey
Instructions
Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven.
In a large mixing bowl, sift together flour, baking powder, cinnamon and salt. Stir in flax meal. In a separate bowl, whisk together milk, egg, oil, maple syrup and vanilla. Slowly stir wet mixture into flour mixture. Do not overmix - you just want to mix long enough to remove any lumps. Set bowl aside and let stand for 5 minutes (the flax meal in the mixture will thicken the batter). After 5 minutes if the mixture seems too thin, add 1, at most 2, tablespoons extra of the all-purpose flour.
Heat a large skillet (non-stick or cast-iron) or griddle over medium heat; grease with butter or oil. Pour about ¼ cup of batter onto pan. Cook until you see a few bubbles on the surface of the pancake, about 1 to 2 minutes. Flip with a spatula and continue to cook until browned on the underside, about 1 to 2 minutes more. Transfer to a baking sheet (or platter), covering loosely with foil, and keep warm in oven. Continue with more oil/butter and remaining batter. Serve warm, with desired toppings.
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