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.