Are you tired of bland, dry gluten-free pancakes that crumble at the mere touch of a fork? Get ready to revolutionize your breakfast game with our foolproof Gluten-Free Pancakes Mix that promises restaurant-quality pancakes right in your own kitchen! Whether you're managing celiac disease, gluten sensitivity, or simply looking for a delicious alternative, these pancakes will have everyone at the table asking for seconds.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Gluten Free
Serves: 4 Servings
Ingredients
- 1 cup gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 1 egg
- 2 tablespoons melted butter or oil
Instructions
- Gather all the ingredients: 1 cup of gluten-free all-purpose flour, 1 tablespoon of baking powder, 1 tablespoon of sugar, 1/2 teaspoon of salt, 1 cup of milk (dairy or non-dairy), 1 egg, and 2 tablespoons of melted butter or oil.
- In a large mixing bowl, combine the gluten-free all-purpose flour, baking powder, sugar, and salt. Whisk the dry ingredients together until they are well blended and there are no lumps.
- In a separate bowl, crack the egg and beat it lightly. Then add the milk and melted butter or oil to the egg. Whisk these wet ingredients together until they are fully combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently stir the mixture with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Let the batter sit for about 5 minutes. This allows the baking powder to activate and helps the pancakes become fluffy.
- While the batter is resting, preheat a non-stick skillet or griddle over medium heat. If necessary, lightly grease the surface with a small amount of butter or oil.
- Once the skillet is hot, pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes on the other side, until golden brown and cooked through.
- Remove the pancakes from the skillet and keep them warm in a low oven or covered with a clean kitchen towel while you cook the remaining batter.
- Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, or yogurt. Enjoy your delicious gluten-free pancakes!
Tips
- Always use fresh baking powder to ensure maximum fluffiness and rise.
- Let the batter rest for 5 minutes to allow the gluten-free flour to absorb liquid and prevent grittiness.
- Use a non-stick skillet or well-seasoned griddle to prevent sticking.
- Cook pancakes on medium heat to avoid burning the outside while keeping the inside raw.
- Don't overmix the batter - a few small lumps are perfectly fine and will help create a tender texture.
- If the batter seems too thick, add a little extra milk to thin it out.
- Keep cooked pancakes warm in a low oven (200°F) while preparing the remaining batch to serve everything hot and fresh.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 5g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 55mg
