Easy Gluten-Free Pancakes

Easy Gluten-Free Pancakes - made August 30, 2019 from Mama Knows Gluten Free

Still trying to use up my remaining bag of gluten-free flour. I didn't want to try cookies again since, to my mind and taste buds, gluten-free versions just aren't as good as their gluten counterparts. But I did want to try pancakes again since the gluten-free pancakes I'd made before turned out so well.

And so did these. They were different from the other recipe in that the batter was pretty thick. If you don't want thick pancakes that are practically like baked cakes, you might want to use a little more milk. I made the recipe as is and loved the rise and thickness of each pancake. Plus the taste and texture were great. I had to use more maple syrup on these than the other recipe since the fluffiness just seemed to cry "blanket me with syrup" but that added to the flavor and taste, not detracted from it.

Unlike the other gluten-free pancakes though, it's hard to eat more than one before you get full, simply because the pancakes do cook so thick. I made three for the picture and ate a third of it to equal a whole pancake but couldn't finish it and had to eat it as leftovers throughout the day. It was worth it but let's not pretend that helped my diet.

2 tablespoons granulated sugar
2 tablespoons vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup all-purpose gluten-free flour (use a blend with xanthan gum or if it doesn't have it, add 1/4 teaspoon xanthan gum)
1 tablespoon gluten-free baking powder
1/4 teaspoon salt
3/4 cup milk (1-2 tablespoons more if you want thinner pancakes)

1. Whisk together granulated sugar, oil, egg and vanilla extract. Add flour, baking powder and salt. Whisk in milk, 1/4 cup at a time, until smooth.
2. Heat frying pan or griddle and spray with nonstick cooking spray. Pour out 1/4 cup of batter and cook over medium low heat until bubbles form in the middle. Flip over and continue cooking for another 2-4 minutes. Repeat with remaining batter. Serve warm.