Ingredients
Scale
- 1 1/2 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (dairy or non-dairy like almond or oat milk)
- 1 large egg
- 3 tablespoons unsalted butter, melted (or coconut oil)
- 1 teaspoon vanilla extract
- Cooking spray or extra butter for the pan
Instructions
- In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt. Whisking helps break up any clumps and ensures the leavening agent is evenly distributed for a better rise.
- In a separate medium bowl, beat the egg slightly. Whisk in the milk, melted butter, and vanilla extract until the mixture is well combined.
- Pour the wet ingredients into the dry ingredients. Use a spatula or whisk to mix until just combined. Be careful not to overmix, though a few small lumps are okay. Let the batter rest for 5 to 10 minutes. This is a crucial step for gluten-free flour to hydrate, resulting in a better texture.
- Heat a large non-stick skillet or griddle over medium-low heat. Lightly grease the surface with cooking spray or a small amount of butter. To test if it is ready, drop a tiny bit of batter onto the pan; it should sizzle gently.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the edges look set and dry, about 2 to 3 minutes. Carefully flip the pancakes and cook for another 1 to 2 minutes until golden brown on the bottom.
- Cook Time: 25 minutes
- Diet: Gluten-Free