Perfect Gluten Free Pancakes

    20 minutes

    These fluffy pancakes have a hint of cinnamon and vanilla for extra flavour. This recipe makes about 5 large pancakes or 8 smaller (4cm) pancakes. Serve them with your favourite syrup and fresh fruit.

    14 people made this

    Makes: 8 pancakes

    • 125g gluten free flour
    • 1/2 teaspoon gluten free baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon cinnamon
    • 1 teaspoon vanilla extract
    • 1 egg
    • 1 tablespoon vegetable or olive oil
    • 120ml cold milk (or as needed)

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Place gluten free flour, baking powder, salt and cinnamon in a large bowl then mix well.
    2. In a separate bowl, mix vanilla extract, egg and vegetable oil until well combined.
    3. Add dry flour mix to egg mixture and stir well with a wooden spoon. Don't worry, the pancake batter will be lumpy.
    4. Pour in milk and mix well. Add more milk if needed until the batter is smooth. You might notice that the dry ingredients will absorb more liquid (if you set the mixture aside for a while) and the pancake batter will become thicker. Add more milk, 1 tablespoon at a time if necessary, to achieve the right consistency.
    5. Heat oil in a pan over medium-low heat then pour 1 or 2 heaped tablespoons of the pancake batter into the pan to make a small pancake. Give it about 30 seconds, flip, repeat until cooked through. Repeat with remaining pancake batter.

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