gluten-free pancakes

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This recipe uses simple ingredients to give you light and fluffy gluten-free pancakes every time with very little fuss or planning. Top with maple syrup and berries for the perfect weekend breakfast!

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In a large bowl, whisk together the gluten-free all-purpose flour blend, xanthan gum (if using), granulated sugar, baking powder, baking soda, and salt.

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In a medium bowl, add 1 ¼ cups milk, melted and cooled butter, egg, vanilla extract, and apple cider vinegar.

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Whisk until smooth.

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Add the wet ingredients to the dry ingredients. Stir until combined.

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The batter should be on the thicker side. If It is too thick, add the remaining ¼ cup of milk. Let the batter sit for 5 minutes while your griddle heats up.

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Once heated, lightly oil the griddle, wiping away any excess. Using a ¼ cup measuring cup, pour the pancake batter onto the griddle, lightly spread the batter to get a 3-4” circle.

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Cook over medium heat for 3-4 minutes, until there are bubbles forming on the top sides of the pancakes and the bottom side is golden brown. Flip with a rubber spatula.

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Cook on the other side for an additional 2-3 minutes until cooked through. Remove from the griddle and place on a plate. Repeat with the remaining pancake batter.

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Serve with butter, maple syrup and fresh berries.

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Grab the full recipe at the link below!

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