Fluffy Gluten Free Pancakes Food
GLUTEN-FREE FLUFFY PANCAKES
Tall, fluffy, and gluten-free pancakes are every bit as delicious as the original using regular flour.
Provided by THE BEAVER FAMILY
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 21m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat a griddle to 300 degrees F (150 degrees C).
- Stir milk and vinegar together in a bowl; let sit until the milk 'sours,' about 5 minutes.
- Mix flour, sugar, baking powder, xanthan gum, baking soda, and salt together in large mixing bowl.
- Beat eggs and melted butter into soured milk; pour into the flour mixture and stir with a whisk until no lumps remain.
- Pour batter by the 1/4 cup onto the hot griddle and cook until browned completely, about 3 minutes per side.
Nutrition Facts : Calories 247.8 calories, Carbohydrate 20.1 g, Cholesterol 132 mg, Fat 16.1 g, Fiber 1.8 g, Protein 6.8 g, SaturatedFat 9.4 g, Sodium 1336.8 mg, Sugar 17.7 g
FLUFFY GLUTEN-FREE PANCAKES
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.
Provided by Fioa
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 90.4 calories, Carbohydrate 13.5 g, Cholesterol 24.5 mg, Fat 3.2 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 190.9 mg, Sugar 1.4 g
EASY FLUFFY GLUTEN FREE BANANA PANCAKES
Very Easy to Make! So light and fluffy, smooth textured cake. You would never know it was gluten free! No oil or butter in the batter so you can put heaps of butter on the finished product... using calories the wisest way!
Provided by BethyBaby
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix first three (wet) ingredients.
- Mix next four (dry) ingredients.
- Mix dry ingredients slowly to wet ingredients till everything is blended well.
- Heat pan to 4 (med), add oil, cook test pancake.
- Lower heat to 1 or min,.
- Use a drop of oil for each group of pancakes on the pan. They tend to stick a little.
- Use a lid to cook pancake inside out before the outside burns.
- MUST COOK ON LOW or they will burn!
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- In a medium bowl, whisk together the gluten free flour, xanthan gum, baking powder, and salt. Set aside.
- Add the dry ingredients to the wet ingredients and stir until completely combined. NOTE: Pancake batter will be thick and will puff up as it sits.
- Heat a griddle on medium-low heat. When the griddle is hot, scoop the batter onto the griddle, about 3 tablespoons-1/4 cup at a time. Use your spoon or scoop to form the round pancakes. Cook in butter (optional) or use cooking spray for dairy free. Or, if your griddle is non-stick, you can cook them dry.
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