Rating: 3.5 stars
14 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 3

These fluffy gluten-free pancakes have a hint of cinnamon and vanilla for extra flavor. This recipe makes about 5 large pancakes or 8 smaller (2-inch) pancakes. Serve them with your favorite syrup and fresh fruit.

Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
5 mins
total:
20 mins
Servings:
8
Yield:
8 small pancakes
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine gluten-free flour, baking powder, salt, and cinnamon in a large bowl; mix well.

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  • Mix egg, vegetable oil, and vanilla extract together in a second bowl until well combined. Stir flour mixture into egg mixture with a wooden spoon until a lumpy batter forms. Pour in milk and mix until a smooth batter forms. Set batter aside to thicken, 5 to 10 minutes. Add more milk, 1 tablespoon at a time, if batter is too thick.

  • Heat oil in a griddle over medium-low heat. Drop 1 to 2 heaped tablespoonfuls onto the griddle for each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts

90 calories; protein 3g; carbohydrates 13.5g; fat 3.2g; cholesterol 24.5mg; sodium 190.9mg. Full Nutrition
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