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Fluffy Gluten-Free Pancakes

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"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."
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20 m servings 90 cals
Original recipe yields 8 servings (8 small pancakes)

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  1. Combine gluten-free flour, baking powder, salt, and cinnamon in a large bowl; mix well.
  2. 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.
  3. 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

Per Serving: 90 calories; 3.2 g fat; 13.5 g carbohydrates; 3 g protein; 24 mg cholesterol; 191 mg sodium. Full nutrition

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