1 cup all-purpose gluten-free flour
½ teaspoon gluten-free baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 large egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
½ cup cold milk, or more as needed
cooking spray
Step 1 Whisk flour, baking powder, salt, and cinnamon together in a bowl until well combined.
Step 2 Whisk egg, vegetable oil, and vanilla together in a second bowl until well combined. Gradually stir dry ingredients into wet ingredients with a wooden spoon until incorporated; batter should still be still lumpy. Add milk and mix until batter is smooth. Let sit until thickened, 5 to 10 minutes. Stir in more milk, 1 tablespoon at a time, if batter is too thick.
Step 3 Spray a griddle with cooking spray and preheat over medium-low heat.
Step 4 Working in batches, drop 1 to 2 heaping tablespoonfuls onto the preheated 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.
These fluffy gluten-free pancakes have a hint of cinnamon and vanilla for extra flavor. This recipe makes about eight 2-inch pancakes or four larger pancakes. Serve with your favorite syrup and fresh fruit.
Prep Time: 10 mins
Cook Time: 10 mins
Additional Time: 5 mins
Total Time: 25 mins
Servings: 8
Nutrition Facts (per serving)
90 Calories
3g Fat
14g Carbs
3g Protein