Breakfast
A quick pantry-staple gluten-free pancake recipe adapted from Mama Knows Gluten Free.
Shown for the original batch.
Scale
In a large bowl, whisk the egg or prepared egg replacer with the granulated sugar, vegetable oil and vanilla until combined.
Add the gluten-free flour blend, xanthan gum if needed, gluten-free baking powder and salt to the bowl. Mix until the dry ingredients are fully incorporated.
Add the milk and stir until the batter is smooth. For thinner pancakes, stir in 1 to 2 additional tablespoons of milk.
Grease a griddle or pan. Scoop the batter with a 1/4 cup measuring cup and pour each portion onto the hot surface. An electric griddle set to 350°F (175°C) works well for even cooking.
Cook until bubbles form and the pancakes begin to puff. Flip and cook the second side until golden brown.
Serve with butter, syrup or your favorite pancake topping. For the NANI table, add yogurt, preserves or berries on the side.
Adapted for NANI from Audrey Roberts’ easy gluten-free pancakes on Mama Knows Gluten Free. This NANI entry follows the source recipe’s quantities, timing and cooking cues, with yogurt and preserves suggested only as serving options.
Measure gluten-free flour with the spoon-and-level method: spoon flour into the measuring cup, level it with a knife and avoid scooping directly from the bag. Gluten-free flour blends vary, so batter thickness may need the optional extra milk.
Related equipment
Easy measuring
Helpful, not required
An easy-to-read measuring cup for smaller quantities of milk, cream, sugar and flavoring. Its angled markings can be read from above, keeping preparation simple and tidy.
Mix and transfer
Helpful, not required
A refined silicone utensil set for mixing ingredients and transferring the yogurt mixture cleanly.
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