gluten free pancakes

Ingredients

• 1 1/2 cups Gluten Free All-Purpose Flour Blend (ensure it contains xanthan gum)
• 1 1/2 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 1 tablespoon Sugar
• 1 1/4 cups Milk
• 1 Large Egg
• 2 tablespoons Melted Butter
• 1 teaspoon Vanilla Extract

Instructions

1. In a large bowl, whisk together the gluten-free flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
4. Heat a lightly oiled griddle or frying pan over medium heat.
5. Pour 1/4 cup of batter onto the hot griddle for each pancake.
6. Cook for 2-3 minutes per side, or until bubbles form on the surface and the edges are set.
7. Serve immediately with your favorite toppings.

Notes

• Using a good quality gluten-free flour blend is crucial for the best texture. Bob's Red Mill 1-to-1 Baking Flour is a popular choice.
• Don't overmix the batter – a few lumps are perfectly fine. Overmixing develops gluten, even in gluten-free flours.
• For extra fluffy pancakes, separate the egg and whip the egg white until stiff peaks form, then gently fold into the batter at the end.
• Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or toaster oven to prevent them from becoming dry.