Ingredients
Scale
- 2 tablespoons granulated sugar
- 2 tablespoons vegetable oil
- 1 egg (or Bob's Red Mill gluten-free egg replacer for vegan option)
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose gluten-free flour
- 1 tablespoon gluten-free baking powder
- 3/4 cup milk (or almond/coconut milk for dairy-free)
Instructions
- In a large bowl, whisk together the egg (or egg replacer), sugar, vanilla extract, and vegetable oil until well combined.
- Add the gluten-free flour, baking powder, and salt to the wet mixture. Mix until fully incorporated.
- Gradually stir in the milk until the batter is smooth; add more milk if needed for desired consistency.
- Preheat a greased griddle or frying pan over medium heat (about 350°F). Pour in batter using a measuring cup.
- Cook until bubbles form on the surface and edges look puffy; carefully flip and cook until golden brown on both sides.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 130
- Sugar: 3g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg