Gluten Free Pancakes
These gluten-free pancakes are incredibly easy to make, requiring just a few simple ingredients and minimal prep time. With a quick mix-and-cook process, you’ll have light, fluffy pancakes ready in no time—perfect for busy mornings or a relaxed weekend brunch!
Ingredients
- 130 grams Bob’s Red Mill 1-1 Gluten Free Flour or Adent Mills Gluten Free Flour
- 25 grams Sugar
- 7 grams Baking Powder
- 220 grams Milk
- 1 Egg
- 12 grams Butter - melted
- 1 gram Vanilla
Instructions
- Combine all the wet ingredients together.220 grams Milk, 1 Egg, 12 grams Butter - melted, 1 gram Vanilla
- Stir in the dry ingredients.130 grams Bob’s Red Mill 1-1 Gluten Free Flour or Adent Mills Gluten Free Flour, 25 grams Sugar, 7 grams Baking Powder
- Heat up a pan, cast iron or a flat top. Once it is hot, put a little bit of butter on the pan. Put a little bit of pancake batter onto the pan.
- Wait until it bubbles, and flip it to the other side and then let it cook again.
- Once it is done, remove it from the pan. Drizzle maple syrup on top or berries or powdered sugar. Enjoy!
