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1 cups gluten-free flour blend
1 Tbs sugar
2 tsp baking powder
1/4 tsp salt
1 eggs
2 Tbs oil
1/3 -1/2 cup milk


Combine flour, sugar, baking powder, and salt.
Add eggs, oil, and milk to dry ingredients and mix just until smooth.
Spoon 2 tablespoons of batter onto a hot griddle for each pancake.
When edges are dry and bubbles form in the center, turn pancakes once and finish cooking.

Note: Batter should just thin enough to pour, but thick enough that the pancakes hold the shape of a perfect circle. If the batter is too thin add more gluten-free flour blend, if it is too thick add more milk.

Makes 12 pancakes.

FAT-FREE: Replace oil with applesauce.
EGG-FREE: omit egg. Increase baking powder to 1 Tbsp. Or use 3 Tbsp of hot water mixed with 1 Tbsp flax meal to replace egg