Added to shopping list. Go to shopping list.
Ingredients20 m servings 90
Original recipe yields 8 servings (8 small pancakes)
- Combine gluten-free flour, baking powder, salt, and cinnamon in a large bowl; mix well.
- 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.
You might also like
Per Serving: 90 calories; 3.2 13.5 3 24 191 Full nutrition
ReviewsRead all reviews 2
These were yummy. I loved the hint of cinnamon. I used Bob's Red Mill Gluten Free 1 to 1 baking flour.