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Gluten free fluffy pancakes
These gluten free pancakes are every bit as delicious as traditional pancakes that use plain flour.
Ingredients
Serves: 4
- 415ml milk
- 60ml vinegar
- 270g gluten free plain white flour
- 50g caster sugar
- 2 teaspoons (gluten free) baking powder
- 1 1/4 teaspoons xanthan gum
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 2 eggs, beaten
- 55g butter, melted
Method
Prep:10min ›
Cook:6min ›
Ready in:16min
- Stir milk and vinegar together in a bowl; let sit until the milk 'sours,' about 5 minutes.
- Mix flour, sugar, baking powder, xanthan gum, bicarbonate of soda and salt together in large mixing bowl.
- Beat eggs and melted butter into soured milk; pour into the flour mixture and stir with a whisk until no lumps remain.
- Preheat a griddle or non stick frying pan over medium heat.
- Pour batter (about 60ml per pancake) onto the hot pan and cook about 3 minutes per side, or until golden brown.
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Reviews & ratings
Average global rating:
(27)
Reviews in English (22)
These were just ok for me. I left out the xanthan gum otherwise I followed the recipe to the letter. I think the amount of vinegar should be decreased. It overpowers everything, smell and taste. Thank you to The Beaver Family for sharing your recipe. - 11 Feb 2015 (Review from Allrecipes US | Canada)
I used a gluten free flour that already contains xanthan gum. This batter was very goopy as written, perhaps because of the added xanthan gum. Next time I won't add it. I had to add an extra cup of water to this to make it pancakes instead of English muffins--the batter was way too thick otherwise. I used buttermilk powder instead of the soured milk. They tasted great to everyone at the table, gluten free and not. - 24 May 2015 (Review from Allrecipes US | Canada)