This gluten-free pancakes recipe makes light, fluffy and airy pancakes. It’s an easy recipe and is made from Bob’s red mill gluten-free baking flour.
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These homemade pancakes are healthy, fluffy, light and are made using Bob’s red mill gluten free all purpose flour. With a few ingredients and in less than 20 minutes, you will have a super easy breakfast in hand. I do not follow any specific diet, but when it comes to food, I try to minimize the use of all-purpose flour and processed sugar. Honey and maple syrup is what I generally use most of the time.
This gluten-free pancake recipe can also be made from Bob’s red mill gluten free pancake mix, but I find the gluten-free all-purpose flour to be a better option for us since you can also substitute it in other recipes and baked goods. If you are looking for other gluten-free breakfast options, try this crispy dosa using rice flour and soft idlis with rice flour. In case you are not aware, Dosas and idlis are made from fermented batter and are very healthy.
If you are ok with gluten, try this whole wheat pancakes, overnight oats or the no-bake dry fruit bar. The no-bake dry fruit bar is excellent for snacking and will keep you full for longer.
How to make pancakes brown evenly?
With the simple trick, you will get a gorgeous evenly browned pancake every time.
Place a non-stick pan or girdle on medium heat and coat it with little oil or butter. Wipe it down with a kitchen or paper towel. After this do not add additional oil or butter.
Once the pan is hot, pour 1/4 cup of batter and gently spread. When you see the bubbles and the pancakes being set slightly, flip it over. Press and cook for few more seconds and then remove it from the pan.
The 1st one generally doesn’t come out well, but if you maintain the temperature, the remaining pancakes will have even brown color.
If the color is getting darker, turn down the heat.
With this technique, you can always have that gorgeous looking pancake all the time!!!
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The gluten-free pancakes recipe makes light and fluffy pancakes. It's an easy recipe and is made from bob's red mill gluten free baking flour.
- 1 and 1/4 cup gluten-free flour (I used Bob's red mill gluten-free All-purpose flour)
- 1 tablespoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons melted butter
- 2 tablespoons honey
- 1 and 1/4 cup milk 2-3 tablespoons more as needed
- 1 Large egg
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Add flour + baking powder + salt in a bowl and mix the flour with a whisk.
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Make a well in the center of the flour and add melted butter + honey + milk and egg.
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Mix with a fork until everything is blended. The batter will be lumpy but should be pourable. If it is too thick add few more tablespoons of milk.
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Heat a girdle or non-stick pan on medium heat and add a tablespoon of butter. Once the butter melts, wipe it off with a kitchen towel.
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Pour 1/4 cup of batter onto the pan. Once the bubbles are visible, flip it over and cook till the other side is light brown.
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Serve with honey, maple syrup and your favorite toppings.
To make pancakes brown evenly:
Place a non-stick pan or girdle on medium heat and coat it with little oil or butter. Wipe it down with a kitchen or paper towel. After this do not add additional oil or butter.
Once the pan is hot, pour 1/4 cup of batter and gently spread. Once you see the bubbles and the pancakes are slightly set, flip it over. Press and cook for few more seconds and then remove it from the pan.
The 1st one generally doesn't come out well, but if you maintain the temperature, the remaining pancakes will have even brown color.
If the color is getting darker, turn down the heat.
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