FLUFFY GLUTEN-FREE PANCAKES
These fluffy gluten-free pancakes have a hint of cinnamon and vanilla for extra flavor. This recipe makes about 5 large pancakes or 8 smaller (2-inch) pancakes. Serve them with your favorite syrup and fresh fruit.
Provided by Fioa
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Combine gluten-free flour, baking powder, salt, and cinnamon in a large bowl; mix well.
- Mix egg, vegetable oil, and vanilla extract together in a second bowl until well combined. Stir flour mixture into egg mixture with a wooden spoon until a lumpy batter forms. Pour in milk and mix until a smooth batter forms. Set batter aside to thicken, 5 to 10 minutes. Add more milk, 1 tablespoon at a time, if batter is too thick.
- Heat oil in a griddle over medium-low heat. Drop 1 to 2 heaped tablespoonfuls onto the griddle for each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 90.4 calories, Carbohydrate 13.5 g, Cholesterol 24.5 mg, Fat 3.2 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 190.9 mg, Sugar 1.4 g
BEST GLUTEN-FREE PANCAKES EVER
Make and share this Best Gluten-Free Pancakes Ever recipe from Food.com.
Provided by TomS.
Categories Breakfast
Time 55m
Yield 16 Pancakes, 8 serving(s)
Number Of Ingredients 11
Steps:
- Place 1/4cup of warm macadamia milk and a tsp of honey in a bowl, add the yeast and let sit for 5 minutes.
- put all the dry ingredients in a large mixing bowl.
- in a separate bowl whisk together the eggs, macadamia milk, oil and butter.
- Add the wet ingredients to the dry, add the yeast mixture and mix well.
- Loosely cover the mixing bowl and let it sit at room temperature for 30-45 minutes.
- Heat a cast iron skillet or non stick pan over medium heat -- I used butter to cook them in, but ghee would work too.
- Pour 1/4 cup pancakes into the pan -- turn them when the edge has lost its shine and the bubbles on top pop and stay open.
- All done -- put some butter/ghee on, some organic maple syrup and ENJOY!
- take a picture and let me know what you think.
Nutrition Facts : Calories 284.4, Fat 12.3, SaturatedFat 5.3, Cholesterol 89.7, Sodium 477.4, Carbohydrate 36, Fiber 1.3, Sugar 4.5, Protein 7.8
GLUTEN-FREE PANCAKES
I've made these gluten free pancakes dozens of time since being diagnosed with Celiac disease. My kids like them best with chocolate chips (of course!) and maple syrup. -Kathy Rairigh, Milford, Indiana
Provided by Taste of Home
Time 25m
Yield 12 pancakes.
Number Of Ingredients 11
Steps:
- In a large bowl, combine rice flour, potato starch, almonds, sugar, baking powder and salt. , In another bowl, whisk eggs, milk, butter and vanilla; stir into dry ingredients just until moistened. If desired, stir in chocolate chips., Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto a hot griddle; cook until bubbles on top start to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, served with additional mini chocolate chips.
Nutrition Facts : Calories 233 calories, Fat 10g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 508mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
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