Delicious Gluten-Free Pancake Recipe

Introduction

Ingredients

• 1 cup of gluten-free flour (you can use any gluten-free flour mix that you like)
• 2 tablespoons of sugar
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/4 teaspoon of salt
• 1 cup of milk (you can use any type of milk that you prefer)
• 1 egg
• 2 tablespoons of melted butter or oil
• 1 teaspoon of vanilla extract (optional)

Instructions

1. In a medium bowl, mix together the gluten-free flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together the milk, egg, melted butter or oil, and vanilla extract (if using).
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix the batter.
4. Heat a non-stick pan or griddle over medium heat. Grease the pan or griddle with cooking spray or butter.
5. Using a 1/4 cup measuring cup, pour the batter onto the pan or griddle. Cook until the edges of the pancake are set and the surface is bubbly. Flip the pancake and cook for another 1-2 minutes, or until the pancake is golden brown.
6. Repeat with the remaining batter, greasing the pan or griddle as needed.
7. Serve the pancakes warm with your favorite toppings, such as fresh fruit, maple syrup, or whipped cream.

Nutrition

• Calories: 120
• Protein: 3g
• Carbohydrates: 19g
• Fiber: 1g
• Sugar: 6g
• Fat: 4g
• Saturated Fat: 2g
• Cholesterol: 30mg
• Sodium: 260mg

Tips and Variations

• If you don't have gluten-free flour on hand, you can make your own by combining equal parts of rice flour, potato starch, and tapioca starch.
• If you prefer a thinner pancake, you can add a little more milk to the batter to thin it out.
• If you want to make chocolate chip pancakes, simply add a handful of chocolate chips to the batter before cooking.
• If you want to make blueberry pancakes, fold in 1/2 cup of fresh or frozen blueberries into the batter before cooking.
• If you want to make savory pancakes, omit the sugar and vanilla extract and add 1/4 cup of grated cheese and 1/4 cup of chopped herbs to the batter.

Conclusion