Pancakes with Gluten-Free Flour
Fluffy gluten-free, dairy-free panckes are quick and easy to make with a special flour blend.
Servings 8 pancakes
Calories 152kcal
Equipment
Ingredients
- 1 cup Cathy's Gluten-Free All-Purpose Flour Blend
- 2 tablespoons raw sugar
- 1 tablespoon gluten-free baking powder
- ¼ teaspoon fine sea salt
- 1 large egg
- 2 tablespoons avocado oil plus more for cooking
- 1 tablespoon pure vanilla extract
- 1½ cup nondairy milk
Instructions
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the egg and whisk to break it up.
- Add the oil and vanilla. Whisk again.
- Add the milk and whisk until the batter is fairly smooth. It's okay if there are still a few small lumps.
- Heat a nonstick skillet (could be cast iron) or griddle to medium heat. You'll need to experiment with the first pancake to see what setting will get it cooked through to the center without burning the bottom. I find that the number 4 on most stovetops is a good place to start.Drizzle with a little oil.
- Pour about ¼ cup of batter into the pan to form a round pancake. Leave it untouched until bubbles begin to form on the surface and the edges start to look
- As each pancake finishes cooking, transfer it to a baking sheet in a 200℉ (93℃) oven to keep warm until they're all ready to serve.
Notes
- If you have more than one pan, use them to cook several pancakes at once.
- A griddle makes cooking multiple pancakes quick and easy.
Nutrition
Serving: 1pancake | Calories: 152kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 285mg | Potassium: 142mg | Fiber: 1g | Sugar: 5g | Vitamin A: 208IU | Vitamin C: 3mg | Calcium: 158mg | Iron: 1mg
