Fluffy, Flavorful and Gluten-Free Pancakes
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
4.8 out of 5 stars
(120)
Ingredients
4 servings
- 1 cup gluten-free flour blend
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 cup almond milk or any dairy-free milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted
- Optional toppings: fresh fruits, nuts, maple syrup
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Preparation
Step 1
In a large bowl, whisk together the gluten-free flour, baking powder, salt, turmeric, cinnamon, and ginger.
Step 2
In another bowl, mix the almond milk, maple syrup, vanilla extract, and melted coconut oil.
Step 3
Combine the wet and dry ingredients, stirring until just combined. Do not overmix.
Step 4
Heat a non-stick skillet over medium heat. Lightly oil if necessary.
Step 5
Pour 1/4 cup of batter onto the skillet for each pancake.
Step 6
Cook for about 2-3 minutes or until bubbles form on the surface. Flip and cook for another 2-3 minutes or until golden brown.
Step 7
Serve hot with your favorite toppings.
Step 8
Save recipe for the next time?
Chef's notes
Ensure the batter is not overmixed to maintain fluffiness.
Feel free to adjust the spices according to your taste preference.
These pancakes are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
