Gluten-Free Pancakes

Yield: 2-3 servings

Ingredients:

1 cup gluten-free flour blend
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract

Directions:

1. In a large bowl, whisk together the gluten-free flour blend, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
3. Gradually pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
4. Let the batter sit for 5-10 minutes. If the batter appears too thick, you can add a little more buttermilk to achieve the desired consistency.
5. Preheat a non-stick griddle or skillet over medium heat. If needed, lightly grease the cooking surface with oil, butter or cooking spray.
6. Gently stir the pancake mix one more time (you can use your ladle or a whisk). Gluten-free batters tends to settle the flour on the bottom, so it’s a good idea to re-stir a bit regularly while using it.
7. Pour 1/4 cup of the pancake batter onto the preheated griddle for each pancake. Spread it slightly with the back of a spoon to shape the pancake.
8. Cook until bubbles start to form on the surface of the pancake and the edges begin to set, usually about 2-3 minutes.
9. Flip the pancake and cook for an additional 1-2 minutes, or until golden brown and cooked through.
10. Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep them warm while you cook the remaining batter (or keep warm on the lowest setting in your oven).
11. Serve the pancakes with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.