How To Make Gluten-Free Pancakes
A delicious and fluffy gluten-free pancake recipe that’s perfect for a gluten-free breakfast or brunch.
Serves:
Ingredients
- 2 cups gluten-free all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups almond milk
- 2 large eggs
- 2 tablespoons vegetable oil
- Cooking spray, for greasing the pan
Instructions
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In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
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In a separate bowl, whisk together the almond milk, eggs, and vegetable oil.
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Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can lead to tough pancakes.
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Heat a non-stick skillet or griddle over medium heat and lightly coat with cooking spray.
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Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes, or until golden brown.
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Repeat with the remaining batter, spraying the skillet with additional cooking spray between each batch.
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Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.
Nutrition
- Calories : 250kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Cholesterol : 93mg
- Sodium : 600mg
- Total Carbohydrates : 38g
- Dietary Fiber : 2g
- Sugar : 6g
- Protein : 6g
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