Best Gluten-Free Pancakes
fromfoodnetwork.comwww.foodnetwork.com/recipes/food-network-kitchen/best-gluten-free-pancakes-24018723
If you’ve ever been disappointed by gluten-free pancakes, this recipe aims to change your mind. Made with a reliable measure-for-measure gluten-free flour blend, these buttermilk pancakes cook up thick and fluffy with subtle sweetness and a gentle tang. Letting the batter rest gives it time to hydrate, ensuring a smooth texture without the grittiness you sometimes find in gluten-free baked goods. The batter will be thicker than traditional pancake batter because the buttermilk reacts with the leaveners and the starches in the flour, so resist the urge to thin it out. The payoff is a stack of light, comforting pancakes, perfect with warm maple syrup and butter, fresh berries or whatever toppings make your morning complete.”
Ingredients
Instructions
Whisk the gluten-free flour, baking powder, baking soda and salt together in a medium bowl until evenly combined; set aside. Whisk the buttermilk, brown sugar, melted butter, egg and vanilla together in a large bowl. Add the dry ingredients to the wet ingredients and whisk gently just until smooth (avoid overmixing). Let sit 15 to 30 minutes to allow the flour to hydrate.
The batter will be thicker than a standard pancake batter and won’t spread very much in the skillet, but don’t add more liquid to the batter as this could make the pancakes gummy and dense.
When ready to cook, melt 1 to 2 teaspoons butter in a large nonstick skillet over medium to medium-low heat. Scrape three to four 1/4-cup mounds of batter into the skillet and spread each one into a 3- to 4-inch circle with a rubber spatula; don’t crowd the pan. Cook until golden brown underneath, 2 to 3 minutes. Flip and cook until golden brown on the other side and the centers spring back when pressed with a fingertip, about 2 minutes longer.
Wipe out the skillet with a paper towel between batches and add more butter to the pan as needed. Continue cooking pancakes until all the batter is used. Serve warm with your favorite pancake toppings.
Nutrition
- Serving Size
- 1 of 8 servings
- Calories
- 141
- Fat Content
- 4g
- Saturated Fat Content
- 2g
- Carbohydrate Content
- 23g
- Fiber Content
- 16g
- Sugar Content
- 7g
- Protein Content
- 2g
- Cholesterol Content
- 32mg
- Sodium Content
- 582mg
