fluffy pancake recipe gluten free
Fluffy Gluten-Free Pancake Recipe for a Delicious Breakfast
Pancakes are a beloved breakfast food all over the world, and they come in a variety of flavors and textures. But if you have a gluten intolerance or celiac disease, you may find it challenging to enjoy this breakfast staple. Gluten is a protein found in wheat, barley, and rye that can trigger digestive problems and other health issues in some people.
Fortunately, you don’t have to give up pancakes if you’re on a gluten-free diet. With a few simple substitutions, you can make a fluffy, delicious pancake recipe that’s also gluten-free. In this article, we’ll walk you through the steps to make gluten-free pancakes from scratch, and we’ll share some tips to make them light and fluffy.
- 1 1/2 cups of gluten-free all-purpose flour
- 3 1/2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 tablespoon of white sugar
- 1 1/4 cups of milk
- 1 egg
- 3 tablespoons of melted butter or vegetable oil
- 1 teaspoon of vanilla extract
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, salt, and sugar. Make sure to blend the dry ingredients well to avoid any lumps in the batter.
- In a separate bowl, beat the egg until it’s light and frothy. Then, add the milk, melted butter or vegetable oil, and vanilla extract to the bowl and mix well.
- Pour the wet ingredients into the bowl of dry ingredients and stir until the batter is smooth and lump-free. Be careful not to overmix, as this can make the pancakes tough.
- Heat a non-stick skillet or griddle over medium-high heat. You can also use a cast-iron skillet, but make sure to grease it well with butter or oil to prevent the pancakes from sticking.
- Using a measuring cup or ladle, pour the pancake batter onto the skillet in small circles. Make sure to leave some space between the pancakes to avoid them sticking together.
- Cook the pancakes until bubbles start to form on the surface and the edges are set, about 2-3 minutes. Then, flip the pancakes over and cook the other side until golden brown, about 1-2 minutes.
- Transfer the pancakes to a plate and keep them warm in a low-temperature oven until ready to serve. You can also stack them on top of each other and cover them with a cloth to keep them warm.
Tips for making fluffy gluten-free pancakes:
- Use a blend of gluten-free flours: Instead of using just one type of gluten-free flour, try using a blend of different flours like rice flour, cornflour, and potato starch. This will give the pancakes a more complex flavor and a lighter texture.
- Use buttermilk or yogurt: Adding a tangy dairy product like buttermilk or yogurt to the batter can help activate the baking powder and make the pancakes rise more. If you don’t have buttermilk or yogurt, you can use regular milk instead.
- Don’t overmix the batter: Overmixing the batter can cause the gluten-free flours to become gummy and make the pancakes dense. Mix the batter until just combined to avoid this.
- Let the batter rest: Letting the batter rest for 10-15 minutes before cooking can give the gluten-free flours time to absorb the liquid and make the pancakes fluffier.
With this gluten-free pancake recipe, you can enjoy a delicious and satisfying breakfast without compromising your health. The recipe is easy to follow, and