Gluten-Free Mini Pancakes
Start your morning with a delightful batch of Gluten-Free Mini Pancakes, a perfect recipe for anyone avoiding gluten but craving fluffy, bite-sized breakfast bliss. These crowd-pleasers combine gluten-free all-purpose flour with a touch of vanilla and buttery goodness for a light yet indulgent flavor profile. Easy and quick to prepare, they’re ready in just 20 minutes, making them ideal for busy mornings or cozy brunches. Whether served with a drizzle of maple syrup, fresh fruit, or a dusting of powdered sugar, these mini pancakes cater to all dietary needs by including dairy-free alternatives. Perfectly golden and irresistibly tender, this recipe is destined to become a family favorite.
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Recipe Information
Ingredients
- 1 cup Gluten-free all-purpose flour blend
- 2 teaspoons Baking powder
- 2 tablespoons Granulated sugar
- 0.25 teaspoon Salt
- 0.75 cup Milk (or dairy-free milk for lactose intolerant)
- 1 Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter (or dairy-free alternative), melted
- 1 tablespoon Vegetable oil or non-stick spray
Instructions
In a large bowl, whisk together the gluten-free all-purpose flour blend, baking powder, granulated sugar, and salt until well combined.
In a separate bowl, whisk together the milk, egg, and vanilla extract until the mixture is smooth.
Pour the wet ingredients into the dry ingredients, gently stirring until just combined. Be careful not to overmix; a few lumps are okay.
Fold in the melted butter, incorporating it gently into the batter.
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with vegetable oil or non-stick spray.
Once the skillet is hot, pour tablespoon-sized amounts of batter onto the skillet, forming small pancakes.
Cook for about 2 minutes, or until bubbles appear on the surface and the edges look set. Carefully flip and cook for an additional 1-2 minutes on the other side until golden brown.
Transfer the cooked mini pancakes to a plate and cover with a clean kitchen towel to keep warm while repeating the process with the remaining batter.
Serve the mini pancakes warm with your favorite toppings such as maple syrup, fresh fruits, or a dusting of powdered sugar.
Nutrition Facts
Calories |
1050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 1664 mg | 72% | |
| Total Carbohydrate | 144.8 g | 53% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 34.6 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 270 mg | 21% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 365 mg | 8% | |
*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.
