Gluten Free Pancake Recipe
These gluten-free pancakes made with almond milk are a delicious and nutritious way to start your day. Fluffy and light, they're perfect for those who prefer a dairy-free option without sacrificing taste or texture. Top them with your favorite fruits and syrups for a delightful breakfast treat!
Equipment
- large mixing bowl
- whisk
- Measuring cups and spoons
- Skillet or griddle
- spatula
- Ladle or 1/4 cup measuring cup
Ingredients
- 1 cup gluten-free all-purpose flour blend (1:1)
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup almond milk
- 1 tablespoon apple cider vinegar to create buttermilk effect
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
- Cooking spray or additional butter for the skillet
Instructions
Prepare the Dry Ingredients:
- In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
Mix the Wet Ingredients:
- In a separate bowl, combine the almond milk and apple cider vinegar. Let it sit for a few minutes to curdle slightly, mimicking buttermilk.
- Add the egg, melted butter, and vanilla extract to the almond milk mixture. Whisk until well blended.
Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients. Stir until just combined; the batter should be slightly lumpy. Be careful not to overmix.
Heat the Skillet:
- Preheat a large skillet or griddle over medium heat. Lightly grease with cooking spray or butter.
Cook the Pancakes:
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes. Flip and cook until the other side is golden brown, about 1-2 minutes more.
Serve:
- Serve warm with your favorite toppings, such as maple syrup, fresh berries, or a sprinkle of powdered sugar.