Finding a Gluten Free Pancake can be really tricky, they can be chewy or dry, getting that light pancake taste is challenging but I think these are pretty close.
Are you ready to try them?
In a bowl add the following:
- 1 cup Gluten Free flour, I’m currently using White Wings. Please know there is a lot of variation with Gluten Free flours, so find the one that works best for you, and if you love yours – share with me below!
- 1 cup milk, I choose to use Almond Mylk
- 2 tablespoons of sugar, I choose to use castor sugar because it’s finer, and it doesn’t make the pancakes grainy
- 1 teaspoon vanilla extract
- 1/4 teaspoon of Xanthan Gum
- 1 teaspoon gluten free baking powder
- 1 egg
- Whisk all the ingredients together, until you have a smooth consistency.
- Warm a non-stick pancake pan on the stove over medium heat.
- Add 1 dessert spoon of Coconut Oil into the pan, when it’s melted, grab some paper towel and wipe out any excess so it leaves a light cover over the pan.
- Using a soup ladle, ladle in one scoop of pancake mixture
- It probably takes about 1 minute to cook one side, but you need to watch your pancake. With a pancake mixture that has self-raising flour in it, you’ll see bubbles start to form and you know it’s time to flip it over when those bubbles start to pop. You may get this effect with these pancakes, but if you don’t just use your slide utensil to see if the pancake will lift off the pan and it’s golden in colour. When it’s golden in colour, flip it to the other side.
- Put your ready to eat pancake on a plate and cover it in foil to keep it warm. You can pop it in the oven to stay warm too.
- Then make another pancake.
This recipe makes 4 pancakes, and you can serve the with honey, maple syrup, fruit – you decide.