Are you tired of bland, dry gluten-free pancakes that crumble at the first touch? Get ready to revolutionize your breakfast with our mouthwatering Gluten-Free Pancake Mix that promises restaurant-quality taste right in your own kitchen! These pancakes are so incredibly light, fluffy, and delicious that even gluten-lovers won't believe they're gluten-free. Whether you're managing celiac disease, gluten sensitivity, or simply exploring healthier breakfast options, this recipe is about to become your new morning obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup gluten-free flour blend
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk (or non-dairy alternative)
- 1 egg (or flax egg for vegan)
- 2 tbsp melted coconut oil or butter
Instructions
- In a large mixing bowl, combine gluten-free flour blend, sugar, baking powder, and salt. Whisk dry ingredients thoroughly to ensure even distribution.
- In a separate medium bowl, beat the egg (or prepare flax egg substitute). Add milk and melted coconut oil or butter, whisking until well combined.
- Pour wet ingredients into dry ingredients and mix gently until just combined. Do not overmix; some small lumps are acceptable. Let batter rest for 2-3 minutes to allow flour to absorb liquid.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease surface with additional coconut oil or butter if needed.
- Using a 1/4 cup measuring cup, pour batter onto heated surface. Allow pancake to cook until small bubbles form on the surface and edges start to look dry, approximately 2-3 minutes.
- Carefully flip pancake and cook opposite side for an additional 1-2 minutes until golden brown. Adjust heat as necessary to prevent burning.
- Transfer cooked pancakes to a warm plate. Repeat process with remaining batter, adjusting heat and greasing pan between batches.
- Serve immediately with preferred toppings such as maple syrup, fresh berries, whipped cream, or honey.
Tips
- Always use a high-quality gluten-free flour blend to ensure the best texture and taste.
- Let the batter rest for 2-3 minutes before cooking to allow the flour to absorb liquid, which helps improve pancake consistency.
- Use a non-stick skillet or well-seasoned griddle to prevent sticking and ensure even cooking.
- Watch for small bubbles forming on the surface as your signal to flip - this typically takes 2-3 minutes per side.
- Keep cooked pancakes warm in a low-temperature oven (around 200°F) while preparing the remaining batch.
- For extra fluffiness, separate your egg and whip the egg white before folding it back into the batter.
- If the batter seems too thick, add a little more milk; if too thin, sprinkle in a bit more gluten-free flour.
- Experiment with add-ins like blueberries, chocolate chips, or chopped nuts for variety.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 55mg
