If you have kids you probably make pancakes. They are usually quick, easy and relatively inexpensive. And children just love them.
However, the gluten free pancake is somewhat of a challenge. If you have too much rice flour it ends up gritty, many of the alternative flours lend an off taste, and if you simply try to replace a gluten free flour blend the pancakes seem to take forever to cook thoroughly.
However, after a lot of recipes and a lot of not-so-good pancakes, I have found a couple that I use regularly now.
I like slightly sweet pancakes, ones reminiscent of what you would get at a diner. They need to be fluffy and soft with a nice golden color. And the batter needs to cook in a reasonable time and I need to see bubbles; I like to know when to turn them over. Without the bubbles it is a guessing game.
The recipe I am posting today is a great, easy recipe that can be mixed up all in one bowl, which I love. And it meets all my criteria.
I divided the wet and dry ingredients in case you wanted prepare the dry ingredients ahead of time and store in a resealable container or bag. I am not much of a morning person, so I find this is helpful for me.
I like to add cinnamon and vanilla to gluten free pancakes and waffles. I think it adds a nice, subtle flavor.
If you want to make blueberry pancakes, simply add a few tablespoons of blueberries to each pancake before flipping it over; you can add it to the batter, but I find it turns the batter blue.
And although maple syrup is the go-to topping, I think fresh, in-season fruit is such a healthier alternative.
Pancakes With Fresh Strawberries
One Bowl Gluten Free Pancakes
If you like your pancakes less sweet, simply reduce the sugar to 1 tablespoon.
dry ingredients:
- 1/2 cup white rice flour
- 1/4 cup cornstarch
- 1/4 cup sweet rice flour
- 2 Tb sugar
- 2 tsp baking powder
- 1/4 tsp salt
- dash cinnamon, optional
wet ingredients:
- 1 large egg
- 1/2 cup milk (I use 1%)
- 2 Tb canola or vegetable oil
- 1/2 tsp vanilla, optional
- In a medium bowl, stir together all dry ingredients. Add wet ingredients and stir to blend thoroughly.
- Allow batter to rest 2-3 minutes before using; I use this time to heat the griddle or pan.
- Heat a nonstick griddle or pan over medium heat (if you don’t have a nonstick surface be sure to oil the pan). A drop of water dropped on the surface should sizzle when the pan is hot enough.
- Pour about 1/4 cup of the batter for each pancake onto the griddle. Flip pancakes when the surface is covered in bubbles. Cook another 1-2 minutes or until golden brown.
- Serve with fruit or syrup.
Breakfast, Cooking With Kids
gluten free pancakes
