Ingredients with Measurements:
- 1 cup gluten-free all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Special equipment needed:
- Non-stick griddle or skillet
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, beat the egg and then add in the milk, vegetable oil, and vanilla extract. Mix well.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick griddle or skillet over medium heat.
5. Using a 1/4 cup measuring cup, scoop the batter onto the griddle or skillet.
6. Cook until bubbles form on the surface of the pancake and the edges start to look set, about 2-3 minutes.
7. Flip the pancake and cook for an additional 1-2 minutes, until golden brown.
8. Repeat with the remaining batter.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- Makes 8-10 pancakes
Nutritional information:
- Calories: 120
- Fat: 6g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
Substitutions for ingredients:
- Gluten-free all-purpose flour can be substituted with almond flour or coconut flour.
- Milk can be substituted with almond milk or soy milk.
- Vegetable oil can be substituted with melted coconut oil or melted butter.
Variations:
- Add blueberries, chocolate chips, or chopped nuts to the batter for added flavor.
- Substitute the vanilla extract with cinnamon or pumpkin pie spice for a fall twist.
Tips and tricks:
- Do not overmix the batter, as this can result in tough pancakes.
- Use a non-stick griddle or skillet to prevent the pancakes from sticking.
- Keep the cooked pancakes warm in a 200°F oven until ready to serve.
Storage instructions:
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat pancakes in the microwave for 30 seconds or in a toaster oven for 5 minutes.
Presentation ideas:
- Stack the pancakes on a plate and top with fresh fruit and whipped cream.
Garnishes:
- Top with maple syrup, honey, or fruit compote.
Pairings:
- Serve with bacon, sausage, or scrambled eggs for a complete breakfast.
Suggested side dishes:
- Fresh fruit salad or yogurt parfait.
Troubleshooting advice:
- If the pancakes are too thin, add a tablespoon of gluten-free flour to the batter.
- If the pancakes are too thick, add a tablespoon of milk to the batter.
Food safety advice:
- Make sure to cook the pancakes thoroughly to prevent foodborne illness.
Food history:
- Pancakes have been a breakfast staple for centuries and can be traced back to ancient civilizations.
Flavor profiles:
- These pancakes are sweet and fluffy with a hint of vanilla.
Serving suggestions:
- Serve hot with your favorite toppings for a delicious breakfast or brunch.
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