Gluten Free Pancakes
These fluffy, kid-friendly gluten-free pancakes are truly the best! Made with Bob's Red Mill Gluten-Free Flour, they're easy to make and delicious too. Make a double batch and freeze for busy weekday mornings!
Equipment
- Large nonstick skillet
- Thin set rubber spatula
- Mixing bowl
- Measuring cups and spoons
- Whisk or spatula
Ingredients
- 1 cup + 2 tablespoons Bob's Red Mill Gluten-Free 1:1 All-Purpose Flour
- 2 tbsp sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch of salt
- ¾ cup whole milk
- 1 egg large
- ¼ cup vegetable oil
- vegetable oil for pan
Instructions
- In a large mixing bowl, combine the gluten-free flour, baking powder, baking soda, sugar, and salt then set aside.
- In a liquid measuring cup, combine the whole milk, egg, and canola oil. Stir together.
- Pour the liquid ingredients into the dry ingredients and stir until a batter forms. Set aside.
- Place a large nonstick skillet over medium-low heat. Add a teaspoon or so of oil.
- Let the batter sit as the skillet comes up to temperature. The pan should be completely up to temperature before you start.
- Scoop three pancakes into the skillet and let the pancakes cook. Once they start to bubble and the bottoms are golden brown, they're ready to flip - about 3 to 4 minutes.
- Flip the pancakes and let cook for a few more minutes until the insides are cooked. Use a spatula to remove them from the pan. Repeat with the remaining batter.
- Enjoy the pancakes with maple syrup!
Nutrition
Calories: 209kcalCarbohydrates: 24gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 30mgSodium: 312mgPotassium: 51mgFiber: 3gSugar: 6gVitamin A: 89IUCalcium: 114mgIron: 1mg
Tried this recipe?Let us know how it was!