Try my Gluten-Free Pancakes whether or not you lead a gluten-free lifestyle, or for whatever reason you want — but make sure the main reason is for a fluffy, delicious, breakfast.
- 1 1/4 cups (6 1/4oz/ 177g) gluten-free all-purpose flour*
- 1/2 cup (4oz/115g) sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 3/4 cups (14floz/395g) buttermilk
- 2 tablespoons butter, melted
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In a large bowl, add flour, sugar, baking powder, baking soda, and salt.
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In a separate measuring jug combine the egg, buttermilk, and melted butter.
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Pour the wet ingredients into the dry and whisk until batter is just combined. You don't want to beat this batter.
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Heat a non-stick frying pan or griddle over medium-low heat. Pour roughly 1/3 cup of batter for each pancake.
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Cook for about 3-4 minutes on this side. When bubbles appear on the surface you can flip them.
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Cook on the opposite side for roughly 1-2 minutes.
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Serve pancakes straight from the griddle with loads of syrup. Store any leftovers in the fridge for up to 2 days.
*Gluten-Free Flour: Bob's Red Mills and King Arthur Flour make a great gluten free all purpose flour.