Bob’s Red Mill Gluten-Free Pancakes

These fluffy gluten-free pancakes are perfect for a delicious breakfast or brunch. Made with Bob’s Red Mill Gluten-Free All-Purpose Baking Flour, they are easy to whip up and sure to please everyone at the table!

Ingredients

• Dry Ingredients:

  • 200 grams Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
  • 30 grams granulated sugar
  • 10 grams baking powder
  • 2 grams salt

• Wet Ingredients:

  • 240 ml milk (dairy or non-dairy)
  • 1 large egg (about 50 grams)
  • 30 grams melted butter or vegetable oil
  • 5 ml vanilla extract

Instructions

Step 1: Prepare the Dry Ingredients

1. In a large mixing bowl, combine the gluten-free flour, granulated sugar, baking powder, and salt. Whisk together until well blended. This will ensure that the baking powder is evenly distributed throughout the flour.

Step 2: Mix the Wet Ingredients

2. In a separate bowl, whisk together the milk, egg, melted butter (or oil), and vanilla extract until fully combined. Make sure the melted butter is not too hot to avoid cooking the egg.

Step 3: Combine Wet and Dry Ingredients

3. Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay. Let the batter rest for about 5 minutes. This allows the gluten-free flour to absorb the liquid and helps create fluffier pancakes.

Step 4: Preheat the Pan

4. While the batter is resting, preheat a non-stick skillet or griddle over medium heat. If desired, lightly grease the surface with a small amount of butter or oil.

Step 5: Cook the Pancakes

5. Once the skillet is hot, pour about 60 ml (1/4 cup) of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

6. Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, or until golden brown. Adjust the heat as necessary to prevent burning.

Step 6: Serve

7. Remove the pancakes from the skillet and keep warm in a low oven (about 90°C or 200°F) while you cook the remaining batter.

8. Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.

Tips

• For added flavor, consider mixing in chocolate chips, blueberries, or nuts into the batter before cooking.
• If you prefer thinner pancakes, you can add a little more milk to the batter until you reach your desired consistency.

Enjoy your delicious gluten-free pancakes!
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