This gluten-free pancake is heavenly thick, yet light and fluffy like the flapjacks you remember. They’ve become a morning favorite in my house, as I know they will in yours! For an even easier way to put delicious fluffy gluten-free pancakes on your table, just grab a bag of my Jules Pancake and Waffle Mix.
2 Tbs. dry dairy or or non-dairy milk powder OR almond meal
1 Tbs. granulated cane sugar
1 1/2 teaspoons gluten-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs (or egg substitute)
3 Tbs. canola oil
1 1/2 (+/-) cups milk (dairy or non-dairy)
high heat oil for the pan (if not using non-stick pan)
berries, chocolate chips, chopped nuts, etc., if desired
In a medium bowl, whisk together the dry ingredients and set aside. In another larger bowl, combine all the liquid ingredients, using only 1 1/4 cups of milk at first. Gradually whisk the dry ingredients into the liquid ingredient bowl until well integrated and only a few lumps remain. Add more milk as needed to thin the batter to the point that it is easily spooned onto the skillet, but is not watery at all. You should be able to put a dollop of batter onto the hot oil and spread the batter out with the back of a spoon to form a circle without the batter being too thick or too runny.
Pour enough oil into a large skillet or griddle to have a thin covering over the entire surface (no need to add oil if using a non-stick pan). Heat the skillet or griddle to medium-high.
Spoon batter onto skillet and spread the batter with the back of a large spoon. Leave space between each pancake so that you can use a spatula to flip each one easily. If desired, stir into batter or place berries, chocolate chips, etc. onto the uncooked side of the pancakes. (Or make into fun shapes like Mickey Mouse or a snowman!)
Cook until bubbles begin to form in the batter, then gently flip, continuing to cook until light brown on the bottom with slightly crispy edges. Serve warm with maple syrup, or layer with pieces of wax paper between the pancakes, and seal in a zip-top bag once cooled; refrigerate or freeze and reheat for later serving.
Yield: approximately 12 pancakes, depending on size.
To make Waffles, simply spoon 1/2 – 2/3 cup batter onto a preheated waffle iron. Close the lid and cook for approximately 5 minutes. Open waffle iron and remove the lightly browned waffle. Makes approximately 7 waffles.
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