Crafted in the nourish + flex kitchen
Who doesn’t love pancakes, especially on the weekends? This recipe is pretty simple, but it has taken me quite a while to get it perfect. We’ve all been excited about the 5-star recipes online only to find out that they’re not very good, so I took my time with this one. I usually experiment until I get it right.
Gluten-free pancakes can be temperamental with their texture. I always add extra liquid, so they aren’t overly thick. Thick pancakes lead to much longer cooking time. Overmixing can also affect the texture. I’ve included the brand or type of ingredient, so you know exactly what I used. Coconut sugar will turn them a slightly darker color.
Ingredients: (makes 6-8 pancakes)
1 cup gluten-free flour (King Arthur with xanthan gum)
1 Tbsp sugar optional (coconut sugar)
1 Tbsp baking powder
½ tsp salt
2 Tbsp oil (avocado oil)
1 egg
1 tsp vanilla extract
1 cup of milk of your choice (rice milk)
Instructions:
*Turn on your griddle and heat to 300 degrees.
*Add all ingredients in the order above into a mixing bowl and use a whisk until incorporated. (don’t overmix)
*For thinner pancakes, add a little extra milk a few tablespoons at a time.
*Use a ¼ measuring cup and pour batter on griddle.
*Cook until golden brown.
*Add butter, syrup, fruit, nuts, or jam.
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