Gluten Free American Style Pancakes
These delicious fluffy pancakes are so soft that you wouldn't know they are gluten free!
Equipment
- 1 cast iron skillet (optional)
- 1 digital scale (important for gluten-free cooking)
- 1 whisk
Ingredients
- 340 grams (2¾ cups) gluten-free self-rising flour
- 1 teaspoon baking powder
- 1 tbsp sugar
- ½ teaspoon xanthan gum omit if your blend already contains it
- 310 grams (1¼ cups) milk room temperature
- 3 eggs room temperature
Instructions
- Start preheating the frying pan at the beginning of the process. Then, add all the dry ingredients together in a mixing bowl and mix. After that, add the wet ingredients together in another bowl and whisk to break up the eggs. Now, add the wet ingredients into the bowl with the dry ones and mix just enough to incorporate. It is okay if you see some flour lumps, leave them in as you don’t want to overmix and make your pancakes tough.
- When the pan is hot, add the oil and pour the pancakes into the pan. Then, fry the pancakes over medium heat for 3 minutes on one side (or until you flip them without the batter flowing out). Now, fry on the other side for about 1 minute or until golden brown and transfer to a plate. Repeat with the rest of the pancakes and serve with maple syrup or honey topped with bacon or fruit!
Notes
TIP: You can substitute xanthan gum for psyllium husk powder (add 1 ½ tsp) and then you don’t have to worry about overmixing the pancake batter.
TIP: To make all pancakes similar in size use ¼ cup of batter for each pancake.
- If the gluten-free flour blend contains xanthan or guar gum you should be careful not to overmix the pancake batter. If you are using psyllium husk powder, you don’t need to worry about overmixing.
- To make your own gluten-free self-rising flour just add 2 teaspoon of baking powder to the amount of flour called for in the recipe.
- If you flip the pancakes too soon, the batter will not settle and you will have a mess in a pan. Wait until the pancake settles enough to be flipped.
- For vegan pancakes use dairy-free milk and chia eggs. 1 chia egg = 1 tablespoon chia seeds + 1 tablespoon warm water, leave the mix to settle for a few minutes, then use in the recipe instead of the egg.
- For low FODMAP use lactose-free milk.
Nutrition
Serving: 1pancakeCalories: 135kcalCarbohydrates: 24gProtein: 4.3gFat: 2.4gSaturated Fat: 0.8gCholesterol: 43mgSodium: 30mgPotassium: 111mgFiber: 1.3gSugar: 2.5gCalcium: 40mgIron: 1mg
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