Gluten-Free Pancakes
Pancakes are one of the world's most popular desserts, but the traditional version is not suitable for those with gluten intolerance. This gluten-free pancake recipe is a perfect alternative that is just as delicious and fluffy as the original. Using a gluten-free flour blend results in a light and airy batter that harmonizes well with any filling. This recipe is an excellent choice for breakfast, dessert, or even a quick, sweet treat that can be enjoyed by those following a gluten-free diet.
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Ingredients for this recipe
Servings: 4
200
g
Gluten-free flour blend
2
Egg
250
ml
Milk
100
ml
Sparkling water
20
g
Granulated sugar
1
pinch
Salt
10
g
Vanilla sugar
2
tbsp
Sunflower oil
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Preparation Steps
1
In a large bowl, whisk together the gluten-free flour blend, sugar, salt, and vanilla sugar.
2
Add the eggs, then gradually pour in the milk and sparkling water, whisking continuously until you have a smooth, lump-free batter.
3
Let the batter rest for 15-20 minutes to allow the ingredients to properly combine and the batter to become more elastic.
4
Lightly grease a skillet with oil and heat over medium heat.
5
Pour a ladleful of batter into the skillet and spread evenly. Cook for 2-3 minutes, until the edges begin to pull away from the pan, then flip and cook for another 1-2 minutes.
6
Repeat the process with the remaining batter, re-oiling the skillet as needed.
7
Serve the finished pancakes with fresh fruit, honey, or jam, according to your preference.
