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Fluffy Gluten-Free Pancakes

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Light and fluffy gluten-free pancakes, perfect for a satisfying breakfast or brunch. These pancakes are soft and airy on the inside, with a golden crisp on the outside, and are suitable for various dietary needs.

Ingredients

190g gluten-free self-raising flour

1 tsp gluten-free baking powder

3 large eggs

150ml milk

20g caster sugar

Instructions

  1. Prepare the dry ingredients: In a large mixing bowl, whisk together the gluten-free self-raising flour, gluten-free baking powder, and caster sugar.
  2. Mix the wet ingredients: In a separate bowl, beat the eggs and milk together until well combined.
  3. Combine wet and dry ingredients: Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently stir until the batter is smooth and thick. Be careful not to overmix, as this can result in dense pancakes.
  4. Cook the pancakes: Heat a non-stick frying pan or griddle over medium heat. Lightly grease with a small amount of oil or butter. Pour a ladle of pancake batter onto the pan and cook for about 2-3 minutes on each side or until golden brown. Flip the pancake when bubbles appear on the surface.
  5. Serve and enjoy: Stack the pancakes and serve with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.

Notes

For fluffier pancakes, beat the egg whites separately and fold them into the batter.

If using a different gluten-free flour blend, make sure it’s suitable for baking.

To make this recipe vegan, use a flax egg and plant-based milk.

Leftover pancakes can be stored in an airtight container in the fridge for up to 2 days.

Freeze pancakes for up to 1 month, layering them with parchment paper to avoid sticking.

Nutrition

Find it online: https://justsosavory.com/fluffy-gluten-free-pancakes/