Corn Salad with Chile and Lime
Light & Fluffy Gluten Free Pancakes
These gluten free pancakes are light and fluffy! Serve with maple syrup, fresh fruit, and whipped cream for the full experience. Make them vegan with a few ingredients swaps (see below).
2 tablespoons organic granulated sugar (organic ensures vegan friendliness)
2 tablespoons vegetable oil, plus more of frying
1 egg (use Bob's Red Mill gluten free egg replacer or a flax egg if vegan)
1 cup Bob's Red Mill Gluten Free 1:1 Baking Flour (the one in the light blue bag)
1 tablespoon gluten free baking powder
1/4 teaspoon salt
3/4 cup milk or plant milk
Combine sugar, vegetable oil, and egg together in a bowl. Whisk to combine.
Sift flour, baking powder, and salt into the bowl with your wet ingredients. Whisk until mostly combined. Add milk and whisk until all of the flour is fully incorporated.
Heat 1/4 inch of vegetable oil in a pan over medium heat. Using a cookie scoop or 1/4 cup measuring cup, dollop the batter into the hot oil (make sure your oil is hot first). Cook 2-3 pancakes at a time so you don’t overcrowd the pan. Cook for 2-3 minutes per side. You know it’s ready to flip when you see bubbles forming all over the raw top side of the pancake. Continue working in batches until all of the batter has been used.
Keep pancakes warm in a 170 degree F oven until ready to serve. Serve with maple syrup, fresh berries, and whipped cream if desired.
Yield: 4 servings