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Gluten Free Pancakes

Gluten Free Pancakes one of my Kosher Gluten Free Recipes

One of my favorite breakfast meals has always been pancakes and scrambled eggs. Several years ago, my daughter was given a cookbook at one of her after-school activities. We changed the flour to gluten-free flour and added sugar and vanilla to make our own variation of the recipe. With this recipe, I can enjoy one of my favorite meals with the family. Don’t forget to have a hot cocoa with the meal; it makes it that much better, whether you are eating it at breakfast, lunch, or dinner.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings 3 servings

Equipment

  • 1 frying pan
  • 1 measuring cup
  • 1 set of measuring spoons
  • 1 soup ladle
  • 1 mixing spoon

Ingredients
  

  • 1.5 cups gluten free flour I like using Bob Red's Mill 1 to 1 Baking Flour
  • 1 tsp baking powder
  • 3 tbsp oil I use canola
  • 1 egg
  • 1.25 cups milk
  • 4 tbsp sugar
  • ½ tsp vanilla
  • 2 pinch salt
  • oil for frying

Instructions
 

  • mix dry ingredients
  • add wet ingredients and mix
  • pour oil into the frying pan and heat it (I use a medium-low heat)
  • use the soup ladle to pour batter into the frying pan
  • cook batter until it starts to bubble about 2-3 minutes
  • flip pancakes and cook for another 2-3 minutes

Notes

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Bob Red's Mill 1 to 1 Baking Flour