đŸ What Makes This Recipe So Good
If youâve been missing traditional fluffy, buttery, melt-in-your-mouth delicious pancakes since going gluten-free, then youâre in luck. This recipe gives you perfectly rich, decadent homemade pancakes without any gluten. Youâd never know it just by tasting them, though! The texture and the flavor are everything youâd expect from ârealâ pancakes, which means even the pickiest eaters will happily dig in to a stack of these! You donât need any expensive mixes or complicated alternative ingredients to make these. In fact, this pancake recipe uses a whopping SEVEN ingredients, all of which you probably have in your fridge and pantry right now. You can totally dress them up with your favorite mix-ins and toppings, too. Turn them into chocolate chip pancakes! Use strawberries, blueberries, cinnamon, pumpkin spice, brown sugar⊠the options are endless! Mornings a little wild at your house? Mine, too. Thatâs another thing I love about these gluten-free pancakes, though â they actually give you a couple of stellar make-ahead options! For days when youâve got just a little more time, you can keep the dry ingredients mixed up in an airtight container so all you have to do is add the wet ingredients and cook the pancakes. My favorite option, though, is to keep some pancakes stashed in the freezer. That way all I (or the kids) have to do is toss a couple in the toaster and then add toppings!
đ©đŒâđł Chefâs Tips
When youâre measuring the dry ingredients, make sure to use the spoon and level method to get the most accurate amounts. All that means is: donât scoop up the flour using the measuring cup. Itâs really easy to end up with way too much flour that way. Instead, spoon the flour into your measuring cup until itâs full but not packed. Then, use the back of the spoon or a knife to level off the flour even with the lip of the measuring cup. Not all gluten-free flours are created equal. I like to use King Arthur Measure-for-Measure for all of my gluten-free recipes, and while other flours will work, your results may differ depending on the specific flour you use. Make sure, too, that youâre using a gluten-free flour that includes xanthan gum. If yours doesnât include it already, youâll have to add some to your dry ingredients, or your pancakes wonât have the right texture. The number of pancakes you get out of this recipe depends on a few different factors. A thinner batter will typically yield more pancakes than a thicker batter. Also, I use around ÂŒ cup of prepared batter per pancake, but you might want to use more or less to make larger or smaller pancakes. Adding mix-ins like blueberries or chocolate chips will also change how many pancakes you can get out of this recipe. If youâre making these to feed a large group, I recommend making the recipe as-written at least once first. Thatâll give you a better idea of how much you might need to increase the recipe to fit your needs.
đ„ More Gluten-Free Recipes Youâll Love
Gluten Free Cinnamon Rolls (Cinnabon Copycat) Dreamy Crockpot Chicken and Rice Chicken Piccata (Paleo, Gluten Free) Paleo Blueberry Muffins (Gluten Free, Grain Free) Keto Cookie Dough (Sugar Free, Gluten Free, Egg Free) Paleo Lime Bars (Gluten Free, Dairy Free) Oatmeal Cranberry Cookies (Gluten Free) Perfect Paleo Brownies (Fudgy, Crackly Top, Gluten Free)
