Gluten-Free Pancakes
Best pancakes ever gluten-free or not
Ingredients
- 1 tablespoon sugar, divided
- 2 teaspoons cinnamon
- 1 cup King Arthur Flour Gluten-Free All-Purpose Baking Mix
- 1 large egg, lightly beaten
- 1 tablespoon melted butter
- ¾ cup milk
- ½ teaspoon vanilla
- 1 teaspoon water
Instructions
- In small bowl, combine 1 teaspoon of sugar with cinnamon; set aside.
- Whisk remaining sugar and baking mix together in a medium bowl. Add egg, butter, milk and vanilla; blend well.
- Let batter rest for 10 minutes, so baking mix fully hydrates and batter thickens.
- Scoop out a level ¼ cup of batter and place in a small bowl. Add water and reserved cinnamon-sugar mixture; blend well. Push cinnamon batter through a fine sieve to smooth out any lumps; transfer to a piping bag fitted with a small round tip.
- Preheat a greased griddle. Spoon batter onto the griddle spreading with the back of the spoon into even circles. Pipe spirals of cinnamon batter on top of each pancake.
- Cook pancakes until edges look dry and the top is no longer glossy. They should be golden brown.
- Flip pancakes and cook another minute or until cooked through.
- Serve with your favorite toppings or try the cream cheese icing syrup in the Notes
Notes
Cream Cheese Icing Syrup: in a small saucepan over low heat whisk ¼ cup of butter 2 ounces of softened cream cheese and 2 tablespoons real maple syrup until melted and blended and warmed through.
Nutrition
Serving: 2 pancakesCalories: 78kcalCarbohydrates: 13gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 24mgSodium: 19mgPotassium: 11mgFiber: 2gSugar: 2gVitamin A: 75IUVitamin C: 0.02mgCalcium: 19mgIron: 1mg
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