These delicious pancakes are gluten-free and dairy-free. They are fluffy and will melt in your mouth. Soak them in maple syrup or honey and enjoy! No judgment here :)
1/4tspof xanthan gumskip it if your gluten-free flour already has it
1tspgluten-free baking powder
a pinch of salt
1free-range egg
3/4of a cup of your favorite plant milkor dairy milk if you prefer
2tbsporganic raw sugar
2tbspextra virgin olive oil or coconut oil and extra for frying
1tspof vanilla extract
Instructions
In a mixing bowl combine the egg, sugar, vanilla extract and a pinch of salt
Add the milk and combine well with the egg mixture
In a separate bowl combine the gluten-free flour, baking powder and xanthan gum (leave it out if your flour already contains xanthan gum)
Add the dry ingredients to the wet ingredients and mix until the mixtures are just combined.
Now heat a nonstick frying pan or electric griddle (if you are lucky to have one) to medium heat and add some oil.
Use a large tablespoon or a measurement cup to pour pancake batter onto the frying pan.
Cook the pancakes on a low-medium heat for a couple of minutes, until the pancakes puff up and you see little bubbles starting to build on the surface. Flip the pancakes over using a spatula and cook for another minute or until the other side is nice and golden. The second side will take way less time to cook so be careful not to burn them.
Take your pancakes out of the frying pan and keep them warm if not serving immediately
Notes
GLUTEN-FREE FLOUR: When buying gluten-free flour make sure to pay attention to the ingredients. Some supermarket gluten-free flour can have added thickeners (415) and preservatives in them. It is always best to buy your flour from a specialist store.
MILK: I make my pancakes with Nutty Bruce almond and coconut mix milk, but any plant-based milk should work just fine. So will dairy milk.
OIL: You can use extra virgin olive oil, coconut oil or butter for the classic taste.
TEXTURE: Use 3/4 of the flour for the thinner pancakes and 1 cup for the thicker ones.