Easy Gluten Free Pancakes

• 分量: 6 servings
• 調理時間: 5 minutes
• 総時間: 15 minutes

材料

1 cup gluten free baking flour blend WITH binder (see notes)

2 Tablespoons granulated sugar

2 teaspoons aluminum free baking powder (Bob's Red Mill recommended)

small pinch of salt

1 scant cup milk (any kind, I use unsweetened almond milk)

1 large egg

2 Tablespoons melted butter or vegan butter (plus more for brushing, optional)

1 teaspoon vanilla extract

手順

Add gluten free flour blend, sugar, baking powder, and salt to a medium-sized mixing bowl then whisk to combine. Add milk, egg, butter, and vanilla extract to a small mixing bowl then whisk to combine. Pour wet ingredients into dry ingredients then whisk until smooth and let batter sit for 5 minutes.

While the batter is resting, preheat a large, cast iron skillet over medium-low heat, or an electric griddle set to medium heat, then spray with nonstick spray OR brush with melted butter. Scoop 1/4 cup batter onto the hot surface then, when lots of bubbles form on the top and sides of the pancakes and pop, and the bottom of the pancake is golden brown, flip then cook until the second side of the pancake is golden brown.

Serve immediately, or place pancakes onto a parchment paper-lined baking sheet and keep warm in the oven set to the “warming” setting, typically 100-200 degrees, for no longer than 20 minutes.

Preheat the oven to 350 degrees then line a quarter sheet pan with parchment paper. Pour batter inside then tilt the sheet pan to evenly distribute the batter. Bake for 15-17 minutes or until cooked through — don’t underbake. Remove the pancake from the sheet pan then slice into squares with a knife and serve.

栄養

• カロリー: 153 kcal
• 脂肪総量: 6 g
• 飽和脂肪: 3 g
• 不飽和脂肪: 2.4 g
• トランス脂肪: 0.2 g
• コレステロール: 42 mg
• ナトリウム: 197 mg
• 炭水化物総量: 21 g
• 食物繊維: 2 g
• 糖質総量: 7 g
• タンパク質: 4 g