Description
Start your day right with these incredibly fluffy pancakes, perfectly golden and light. They’re easy to make and a delightful gluten-free and dairy-free treat.
Ingredients
- 1 cup gluten-free all-purpose flour blend (with xanthan gum)
- 2 tbsp oat flour (certified gluten-free)
- 2 tbsp tapioca flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups unsweetened dairy-free milk (almond or coconut beverage)
- 1 tbsp apple cider vinegar
- 1 large egg (or flax egg for egg-free)
- 2 tbsp melted coconut oil or olive oil, plus more for greasing
- 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together the gluten-free flour blend, oat flour, tapioca flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the dairy-free milk, apple cider vinegar, egg, melted oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. A few lumps are okay; do not overmix. Let the batter rest for 5-10 minutes.
- Heat a lightly oiled griddle or non-stick pan over medium-low heat. Pour 1/4 cup of batter per pancake onto the hot griddle.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Serve immediately with your favorite toppings.
- Prep Time: 10 mins
- Cook Time: 15 mins