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Gluten-Free Pancakes

Vegetarian Vegan Gluten-Free Low-Calorie

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I’ve been searching the Internet for ages trying to find a gluten-free pancake recipe that wouldn’t be flat as a crepe or taste like bread. Finally, I found this recipe that yields the fluffiest, most perfect pancakes every time and the best part is that this delicious treat topped with fresh fruit and drizzled with maple syrup tastes just like the pancakes my mom used to make, but much healthier. This recipe doesn't contain gluten, dairy, or added sugar, so if any of those are a concern to you, this recipe is a perfect fit for you.

Prep Time 20 minutes

Serves: 8

Difficulty Level: Low

Gluten-Free Pancakes

Ingredients:

Brown rice flour - 1 cup (or any other gluten free flour)

Baking powder - 2 tsp.

Cinnamon - 1 tsp.

Salt - a pinch

Eggs - 2 large

Banana - 1 (ripe and mashed)

Vanilla Extract - 1 tsp.

Coconut oil - 2 tbsp. (melted)

Milk - 1 cup, divided

Method of Preparation:

Lightly whisk the eggs in a medium bowl, then add the mashed banana, vanilla and half of the milk until smooth.
Slowly sift in all the dry ingredients and whisk until a clumpy dough forms. Slowly add in the rest of the milk until the batter becomes as thick as pudding.
Mix in the coconut oil. If the batter is still clumpy that's okay.
Scoop 1/4-cup portions onto a hot, oiled pan. Cook the pancakes through and stack them on a plate.
Serve with fruit, maple syrup, nut butter, or any topping of your choice. Enjoy!

Chef's Tip:

I prefer to use refined coconut oil because it doesn’t impart that often overpowering coconut flavor, but feel free to use virgin coconut oil if you love the taste and need as much coconut in your life, as possible.

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