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Gluten Free Pancakes
Created by: Howcan Team
Ingredients
- 1 cup gluten free all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 eggs
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together 1 cup of gluten free all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.
- In a separate bowl, whisk together 1 cup of milk, 2 eggs, 2 tablespoons of melted butter or oil, and 1 teaspoon of vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface of the pancake, then flip and cook until golden brown on the other side, about 2-3 minutes per side.
- Repeat with the remaining batter, greasing the skillet as needed.
- Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.
Gluten free pancakes have a rich history, evolving from a niche dietary requirement to a popular breakfast choice. Chefs and home cooks have experimented with alternative flours like almond, coconut, and buckwheat to create a light and fluffy texture. This dish gained popularity in the Pacific Northwest, where health-conscious food trends often emerge. Today, the best gluten free pancakes can be found in specialty brunch spots and cafes in cities like Portland and Seattle. The key to perfecting this dish lies in the balance of ingredients like gluten-free flour, eggs, and a leavening agent. For a twist, some chefs incorporate mashed bananas or sweet potatoes for added flavor and moisture.
20 min
4
220 calories
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