Description
These delightful pancakes are incredibly light, fluffy, and tender, proving that gluten-free and dairy-free can be utterly delicious. They’re quick enough for a weekday breakfast and special enough for a weekend brunch.
Ingredients
- 1 ½ cups (180g) gluten-free all-purpose flour blend (with xanthan gum)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups (300ml) unsweetened dairy-free milk (almond, oat, or soy)
- 1 tablespoon apple cider vinegar
- 2 tablespoons neutral oil or melted dairy-free butter alternative
- 1 large egg (or flax egg for vegan)
- 1 teaspoon pure vanilla extract
- Extra oil/spray for griddle
Instructions
- 1. Combine Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, sugar, baking powder, baking soda, and salt.
- 2. Combine Wet Ingredients: In a separate medium bowl, whisk together the dairy-free milk, apple cider vinegar, neutral oil, egg, and vanilla extract.
- 3. Mix Batter: Pour the wet ingredients into the dry ingredients. Mix gently with a spoon or whisk until just combined and no dry streaks of flour remain. Do not overmix; a few lumps are fine.
- 4. Rest the Batter: Cover the bowl and let the batter rest at room temperature for 10-15 minutes. This step is crucial for optimal texture.
- 5. Heat Griddle: Heat a non-stick griddle or large frying pan over medium heat. Lightly grease with oil or cooking spray.
- 6. Cook Pancakes: Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes, or until bubbles appear on the surface and the edges are set.
- 7. Flip & Finish: Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
- 8. Serve Warm: Transfer cooked pancakes to a plate and keep warm in a 200°F (95°C) oven while you finish the remaining batter. Serve immediately with your favorite toppings.
- Prep Time: 15 mins
- Cook Time: 20 mins