Fluffy Gluten-Free Pancakes: A Breakfast Everyone Will Love

These gluten-free pancakes are soft, fluffy, and absolutely delicious. Made with simple ingredients, they’re perfect for a hearty breakfast or a special brunch!

• Total Time: 20 minutes
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Servings: 4 (8-10 pancakes)

Ingredients

1. 1 1/2 cups gluten-free all-purpose flour
2. 2 tbsp coconut sugar or granulated sugar
3. 1 tbsp baking powder
4. 1/2 tsp baking soda
5. 1/4 tsp salt
6. 1 cup lactose-free milk or almond milk
7. 2 large eggs
8. 2 tbsp melted butter or coconut oil (plus extra for cooking)
9. 1 tsp vanilla extract

Optional Add-Ins:

• 1/2 cup fresh blueberries or chocolate chips

Step-by-Step Instructions

1. Mix Dry Ingredients:
   In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
2. Mix Wet Ingredients:
   In a separate bowl, whisk together the milk, eggs, melted butter or coconut oil, and vanilla extract.
3. Combine:
   Gradually pour the wet ingredients into the dry ingredients, whisking gently until just combined. Avoid overmixing to keep the pancakes light and fluffy. If using add-ins like blueberries, fold them in gently.
4. Preheat the Pan:
   Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Cook the Pancakes:
   Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 2-3 minutes, or until golden brown.
6. Serve:
   Stack the pancakes on a plate and serve warm with your favorite toppings like maple syrup, fresh fruit, or powdered sugar.

Nutritional Information (per serving)

• Calories: 190
• Protein: 5 g
• Fat: 6 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Sugar: 5 g

Vitamins and Benefits

Contains:

• Protein (eggs): Supports muscle repair and satiety.
• Fiber (gluten-free flour): Promotes healthy digestion.

Benefits:
These pancakes are gluten-free, fluffy, and versatile, making them a satisfying and hearty option for breakfast or brunch.

Pancakes date back to ancient Greece, where they were called “tiganites” and were often served with honey!

Storage Tips

• Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
• Reheat in a toaster or skillet for a quick breakfast.
• Freeze for up to 2 months; separate each pancake with parchment paper for easy reheating.

FAQ

Can I make these dairy-free?
“Yes, use almond milk or another plant-based milk, and substitute coconut oil for butter.”

Can I use another type of gluten-free flour?
“Yes, but ensure it’s a 1:1 gluten-free all-purpose blend for the best texture.”

Can I make the batter ahead of time?
“It’s best to cook the pancakes immediately after mixing, but you can refrigerate the batter for up to 24 hours.”