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Gluten free pancakes
Tina Watson

Gluten Free Pancakes

Light, fluffy pancakes made with gluten-free flour for a delicious, sweet and hearty breakfast.
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Ingredients Method Video Notes

Ingredients
  

  • 3 cups Gluten free flour I use Bob's Red Mill GF flour
  • 4 tsp Baking powder
  • 1 tsp Baking soda
  • 2 Eggs
  • 2 TBS Maple syrup
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract
  • 1/2 Stick butter (melted)
  • 3 cups Buttermilk (or regular milk)
  • 1-2 tsp Cinnamon
  • Chocolate chips (optional)

Method
 

  1. Mix dry ingredients and then add wet ingredients.
  2. Preheat pan with a bit of oil and place some batter in the pan. Sprinkle with chocolate chips (if using).
  3. Once batter begins to bubble, flip it. Pancakes will be golden brown. Top with butter & maple syrup and enjoy!

Video

Notes

This recipe makes plenty for leftovers. I can usually serve our boys several days of pancakes from this recipe. Have fun with toppings! Our boys like chocolate chips, I personally love to add fresh Alaskan blueberries to my batter. :)