We’re here to share with you the light and fluffy pancakes that will mark the triumphant return of the pancake to your gluten-free family breakfast!
Light, fluffy, and deliciously gluten-free!
- 1 2/3 cup water
- 2 large eggs
- 3 TBSP oil
- 2 cups Mehl's Gluten-Free All-Purpose Flour
- 3 TBSP sugar
- 4 teaspoons baking powder
- 2 teaspoons vinegar or lemon juice
Use a good non-stick pan or griddle at medium-high heat.
Mix all ingredients into mixing bowl until smooth (about 2-4 minutes).
Oil pan and scoop about 1/4 cup to 1/3 cup of batter onto pan per pancake.
Cook each side about 1 ½ to 2 minutes. Let cool on plate set aside.
Serve warm and top with favorite topping!
- Add ½ cup pumpkin and use brown sugar instead of white for pumpkin pancakes.
- Add ½ cup of blueberries.
A good pan is really one of the keys to great pancakes.
You can have the perfect batter, but if the pan can't cook them properly it is all for naught. Adjust heat as needed. Too hot a pan is the worst thing that you can do—too cool a pan can be fixed, once they are burnt they are not fixable.
Every stove-top and pan combination is a little different.
These pancakes will not start to bubble too much until they are really getting heated up, you really have to develop a feel for getting the heat right so that they don't burn on the side on the pan before they are ready to flip.
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