I'll show you how to make perfect gluten free pancakes every time! Make them with my home made gluten free flour blend for best results, or with a store bought gluten free flour blend.
Important note: - For best results make this recipe with the gluten free flours listed above or with a recommended store bought blend (see recipe notes)
The amount of milk needs to be adjusted depending on the brand of flour you use so please read the recipe notes below for those details.
Add the gluten free flours, xanthan gum, (omit if using a blend that already contains gum) baking powder, and sugar to a large bowl and whisk to combine.
Add the oil, beaten egg, and milk to the gluten free flour mixture and whisk until combined and lump free.
The mixture should be a dropping consistency, if too thick add a little more milk.
Grease a cast iron skillet over a medium heat.
Drop 1/4 cup of pancake batter into the skillet and cook for about 3-4 minutes per side or until the pancake is cooked all the way through, it can take a little longer than cooking regular pancakes.
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