Gluten Free Pancakes Recipe

Name: Gluten Free Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dry ingrd:; 2 cups gluten free baking mix; 2 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; Wet ingrd:; 2 large or 3 med eggs; 1.5 C. soymilk; 3 Tbsp butter melted and whisked in.; 2 Tbs apple cider vinegar

Servings: persons

Dry ingrd:
2 cups gluten free baking mix
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Wet ingrd:
2 large or 3 med eggs
1.5 C. soymilk
3 Tbsp butter melted and whisked in.
2 Tbs apple cider vinegar

1
1. Get the pan(s) ready to go by heating them up on low. It's important to cook them quickly after mixing the wet and dry to make them as fluffy as possible.
2
2. Sift the flour and add the dry ingredients.
3
3. Turn the pan(s) up to medium high.
4
4. Stir in the wet ingredients until just mixed.
5
5. Add butter to the pan and pour the batter in.
6
6. Before you flip them, add a little wet batter to create an extra layer and a fluffier pancake.
7
Enjoy!

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Dry ingrd:, 2 cups gluten free baking mix, 2 tsp baking powder, 1 tsp baking soda, and more.

Yes, Gluten Free Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten Free Pancakes

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