Fluffy Gluten Free Pancakes
These Fluffy Gluten Free pancakes are so easy to make. There is no need for a store-bought pancake mix. They are the fluffiest gluten free pancakes you'll ever encounter, and they are delicious! Your family will be begging you to make them all the time.
Equipment
- Nonstick pan
- Spatula
- Rubber spatula
- Ladle
- Whisk
- Butter knife
- Medium bowl
- Small bowl
Ingredients
- 1 cup Chantal's Baking Flour Mix
- 1 cup and 2 tablespoons lactose free milk or almond milk
- 2 tablespoons butter
- 2 teaspoons vanilla extract
- 2 eggs
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
Instructions
- Place the butter in the nonstick pan and melt it on low heat. Once the butter has melted, remove from heat and set aside.
- Into a medium bowl, add 1 cup of the flour mix, sugar, baking powder, and baking soda. Whisk all the dry ingredients together.
- In a separate small bowl, add in the milk, vanilla, and eggs. Whisk together until well combined.
- Add in the wet ingredients into the dry ingredients, and whisk until well combined.
- Add in the butter into the bowl in a slow steady stream while continuously whisking. Make sure to scrape any remaining butter off the pan and into the bowl with the milk mixture.
- Preheat the nonstick pan onto medium-low heat. Or in between low and medium heat. Every stove-top differs. You will know better what temperature you need to set your range on once you’re on your second pancake.
- Using a ladle, place some batter into a pan, and gently but quickly swirl it around with the bottom of the ladle barely touching the batter. This will help spread it evenly onto the pan while forming a circular shape. You do not want to mess with it for too long, otherwise, your pancake will come out flat and not bubbly.
- Your pancake should now begin to bubble and release some air bubbles at the top. If you do not see this happening, then perhaps your heat is too low, but if you see too many bubbles forming too quickly, then your heat is set to too high and you need to reduce it.
- Once you see that the very rim of the pancake begins to form a golden brown color, the edges of the pancake are slightly dry, and the middle is slightly wet, then it is time to flip it.
- Pass a flat metal spatula under the circumference of the pancake, and then slide it underneath it to release the bottom of the pancake. When you are confident that the bottom is released, quickly flip the pancake onto the other side. Let it cook for about a minute or 2, or until the side that is touching the pan is golden brown.
- Serve hot or warm with your favorite syrup, or whatever topping you prefer.
Notes
You can add any fruits to your pancake mix, such as bananas, blueberries, or anything you prefer. Just don’t add too much or it might change the consistency of the pancakes. A ¼ to a half a cup of fruits should be sufficient enough to flavor your pancakes and yet keep the same consistency.