In this article you’ll learn How to Make Gluten Free Pancakes from Scratch. Gluten-free pancakes become so fluffy. The recipe with gluten-free flour mix is suitable for people with gluten intolerance. With maple syrup they taste brilliant.
Gluten Free Pancakes
FOR THE PANCAKES
- 250 gluten-free flour
- 3 TBSP. (brown) sugar
- 2 TSP. Baking powder
- ½ TSP. Salt
- A little ground vanilla (optional)
- 2 eggs (size M)
- 250 ml milk
- Some butter for frying
- Fresh berries (e.g. raspberries)
- Some maple syrup for serving
Mix gluten-free flour mix, sugar, baking powder, salt and optional ground vanilla in a bowl. Beat eggs with milk and add to flour mixture. Whisk briskly until smooth. Let the dough rest for about 10 minutes.
Heat a skillet over medium heat. Add butter and allow to melt. Pour the batter into the pan in batches (depending on size, about 1 tablespoon) and fry until golden brown on both sides. It is best to stack the pancakes so that they stay warm.
Serve the pancakes with fresh berries and maple syrup, if desired. The batter makes about 12 small gluten-free pancakes.
Gluten-free pastries can dry out quickly. We recommend baking out the batter completely and storing any remaining pancakes in an airtight container. You can toast them in the toaster the next day. This way they taste almost like freshly baked.
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