Description
These fluffy gluten-free pancakes have a hint of cinnamon and vanilla for extra flavor. This recipe makes about 5 large pancakes or 8 smaller (2-inch) pancakes. Serve them with your favorite syrup and fresh fruit.
Ingredients
- 1 cup all-purpose gluten-free flour
- ½ teaspoon gluten-free baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 egg
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- ½ cup cold milk, or more as needed
Instructions
- Combine gluten-free flour
- baking powder
- salt
- and cinnamon in a large bowl; mix well.
- Mix egg
- vegetable oil
- and vanilla extract together in a second bowl until well combined. Stir flour mixture into egg mixture with a wooden spoon until a lumpy batter forms. Pour in milk and mix until a smooth batter forms. Set batter aside to thicken
- 5 to 10 minutes. Add more milk
- 1 tablespoon at a time
- if batter is too thick.
- Heat oil in a griddle over medium-low heat. Drop 1 to 2 heaped tablespoonfuls onto the griddle for each pancake. Cook until bubbles form and the edges are dry
- 3 to 4 minutes. Flip and cook until browned on the other side
- 2 to 3 minutes. Repeat with remaining batter.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 20 mins
Servings: 8