Ingredients
-
3/4
-
1/2
-
1 1/2
-
1/2
-
1
-
2/3
-
2
-
2
-
-
-
-
-
-
-
Directions
Gluten-Free Pancakes,This is a conversion of my mother’s pancake recipe. They brown up nicely. Leftovers freeze well, and reheat quickly in the microwave for a fast, hot breakfast. Get the maple syrup ready!,Make these ALL THE TIME. Best gluten free pancake recipe!!,One thing most people forget about when using flour is they just scoop directly from the bag. Make sure you fluff the flour! You dont want a compact cup. Makes a big difference in how your recipe comes out. Add a bit of vanilla, cinnamon, and put some butter on the griddle right before the batter.
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Steps
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1
Done
|
Combine All Dry Ingredients in a Bowl. |
|
2
Done
|
in a Separate Bowl, Whisk Together Milk, Eggs, and Cooking Oil. |
|
3
Done
|
Add Milk Mixture to the Dry Ingredients, and Whisk Until Well Blended. |
|
4
Done
|
Let Stand For About 10 Minutes. |
|
5
Done
|
Preheat Ungreased, Non-Stick Frying Pan to Medium Heat. |
|
6
Done
|
Pour Batter by Spoonfuls Onto the Hot Pan. |
|
7
Done
|
Pancakes Are Ready to Be Turned Over When the Edges Are No Longer Glossy, and the Bubbles That Pop Stay Open. to Check the Second Side For Doneness, You Just Have to Lift an Edge of the Pancake Up With a Spatula and Take a Peek. |
