Gluten-Free Atta Pancake
Start your morning off right with these fluffy and flavorful Gluten-Free Atta Pancakes! Made with nutrient-rich gluten-free atta (whole wheat flour alternative), these pancakes are a wholesome twist on a breakfast classic. Each bite is perfectly balanced with a hint of vanilla sweetness, thanks to pure vanilla extract and just the right touch of sugar. With a quick 10-minute prep time, these pancakes come together easily with pantry staples like milk, eggs, and baking powder. Perfect for gluten-sensitive eaters, this recipe delivers all the fluffiness you crave without sacrificing taste or texture. Enjoy them golden brown, hot off the griddle, and top with your favorites like fresh fruit, maple syrup, or creamy yogurt for a breakfast that’s as satisfying as it is simple. Whether you're cooking for a crowd or treating yourself, these gluten-free pancakes are a surefire hit!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Gluten-Free Atta (whole wheat flour)
- 2 teaspoons Baking Powder
- 0.25 teaspoon Salt
- 2 tablespoons Sugar
- 1 large Egg
- 1 cup Milk
- 1 teaspoon Vanilla Extract
- 2 tablespoons Butter (melted)
- 1 as needed Cooking Oil or Butter for greasing
Instructions
In a large mixing bowl, combine the gluten-free atta, baking powder, salt, and sugar. Stir well to ensure all dry ingredients are combined evenly.
In another bowl, beat the egg until slightly frothy. Add the milk, vanilla extract, and melted butter. Mix these wet ingredients until fully combined.
Create a well in the center of the dry ingredient mixture and pour in the wet ingredients. Gently fold the wet ingredients into the dry mixture until a uniform batter forms. Be careful not to over-mix; small lumps are okay.
Preheat a non-stick pan or griddle over medium heat. Lightly grease it with a small amount of cooking oil or butter.
Pour 1/4 cup of pancake batter onto the griddle for each pancake. Cook for about 2-3 minutes or until bubbles form on the surface of the pancake and the edges start to look set.
Flip the pancake with a spatula and cook for another 2-3 minutes on the other side, until golden brown and cooked through.
Remove the pancake from the griddle and keep warm. Repeat with remaining batter, greasing the pan as needed.
Serve hot with your preferred toppings like maple syrup, fresh fruits, or yogurt.
Nutrition Facts
Calories |
1100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 1701 mg | 74% | |
| Total Carbohydrate | 132.2 g | 48% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 37.7 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 363 mg | 28% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 717 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
