Ingredients
Scale
- 1 cup gluten-free flour blend
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk (lactose-free or dairy-free)
- 2 large eggs
- 2 tablespoons melted butter or dairy-free alternative
Instructions
- In a mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- In another bowl, combine the milk, eggs, and melted butter. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined (small lumps are fine).
- Let the batter rest for 10-15 minutes for better texture.
- Preheat a nonstick skillet over medium heat (around 350°F / 175°C).
- Pour 1/4 cup of batter onto the skillet and cook until bubbles form and edges look set (about 2-3 minutes).
- Flip and cook for another 1-2 minutes until golden brown.
Notes
For crispy edges, add 1 tablespoon of neutral oil to the batter and use oil on the skillet when cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Gluten-Free, Low-FODMAP
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg