Pancakes are one of the signature sweets of the American breakfast, traditionally served with maple syrup. They are also delicious filled with spreads or jam for an even more indulgent breakfast.
This is my version of gluten-free pancakes, perfect even for those with celiac disease who don’t want to give up a soft and tasty breakfast.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 1/2 cup rice flour
- 1/2 cup lactose-free milk
- 1 egg
- 1 tbsp sugar
- 1/2 tsp baking powder
Preparation
To prepare the gluten-free pancakes, start by cracking an egg into a bowl. Whisk it with a whisk while adding the sugar until well combined.
Add the milk and mix. Then add the rice flour gradually, continuing to whisk to avoid lumps. Finally incorporate the baking powder and mix vigorously: the batter is ready.
Heat a small pan over medium heat, preferably nonstick, to make cooking and flipping easier. If necessary, lightly grease the surface with a thin layer of butter.
Pour a ladleful of batter into the center of the pan (don’t fill it completely, as the batter tends to puff up during cooking).
When the bottom is golden, flip the pancake with a spatula and cook the other side until golden as well. Transfer it to a plate and continue the same way with the remaining batter, stacking the pancakes on top of each other.
Fill as desired with hazelnut cream, jam or, to stay true to tradition, with maple syrup.
Tips
It’s recommended to eat the gluten-free pancakes on the same day, preferably right after they’re made.
Other recipes:
Whole wheat coconut muffins
Classic pancakes with maple syrup
Paprika chicken wings
