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Gluten-free Pancakes

Print Recipe
Course Breakfast

Equipment

  • 1 Medium to Large Bowl
  • 1 Whisk
  • 1 Skillet or Griddle -see notes
  • 1 Spatula
  • 1 Rubber Spatula -optional

Ingredients
  

  • 1/2 cup Whole Oat Flour
  • 1/2 cup Gluten-free flour Mix -I like King Authors
  • 3 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 Tbsp Sugar -optional, see notes
  • 1 Egg
  • 1 Tbsp Neutral Tasting Oil
  • 1 cup Milk
  • 1 tsp Vanilla
  • Butter or Oil for cooking

Instructions
 

  • Preheat a large skillet on a medium high heat.
  • In a medium size bowl, whisk together oat flour, gluten free flour, baking powder, salt, and sugar if using.
  • Add egg, oil, milk and vanilla. Mix until just combined.
  • Let the mixture for a minute or two to allow the flours to absorb the liquid. If the mixture is too thick, add a small amount of milk, if it's too thin, add a bit more flour. It should have a thick cake batter texture.
  • Turn down the heat to medium, and add a small amount of butter or oil to the pan.
  • Scoop out the pancake batter in 1/4-1/3 cup scoops into the hot pan,
  • Allow pancakes to cook for a few minutes, until slightly dry looking on edges and the bubbles have popped.
  • Flip pancakes, and allow to cook for 2-3 more minutes before removing from pan.
  • Top your pancakes with whatever you like and enjoy!

Notes

-The skillet you chose will be important, you don't want your pancakes to stick! I prefer a non-toxic non-stick griddle or a cast iron skillet. I've never had luck making pancakes on a stainless skillet, but that may be a skill issue.
-Since I typically eat pancakes with maple syrup, I don't usually add the sugar because I don't find it necessary.  But if you prefer them with that little bit of sugar go ahead and add it!