Print

Easy Gluten-Free Pancakes

Easy Gluten-Free Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These easy gluten-free pancakes are the perfect solution for busy mornings or brunch gatherings. Made with simple pantry staples, this recipe can be prepared in just 15 minutes, making it both quick and convenient. Whether you enjoy them topped with fresh berries and maple syrup or prefer a savory twist with avocado, these pancakes are versatile enough to cater to everyone’s taste. Plus, they’re not only gluten-free but also easily adaptable for dairy-free and vegan diets. With a fluffy texture and delightful flavor, these pancakes will become a staple in your breakfast lineup.

Ingredients

Scale
  • 1 cup all-purpose gluten-free flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon gluten-free baking powder
  • 1 egg (or Bob's Red Mill gluten-free egg replacer)
  • 3/4 cup milk (dairy-free option available)
  • 2 tablespoons vegetable oil
  • 1 teaspoon pure vanilla extract
  • Salt to taste

Instructions

  1. In a mixing bowl, whisk together the egg (or egg replacer), sugar, vanilla extract, and oil until combined.
  2. In another bowl, mix the gluten-free flour, baking powder, and salt.
  3. Combine the wet and dry ingredients by adding the dry mix to the wet mixture gradually.
  4. Stir in the milk until smooth; adjust consistency if needed.
  5. Heat a greased griddle or frying pan over medium heat (about 350°F). Pour about 1/4 cup of batter per pancake.
  6. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.

Nutrition