Gluten-Free Rainbow Pancakes – a delicious recipe with Flour, Egg, Water, Oil, Vanilla, Salt. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a large mixing bowl, mix together all ingredients until combined, making sure there are no lumps, but be careful not to over mix. Batter should not be runny or too thick. If it's too thick, you may want to add more water. If you want to add food coloring, see note (*) below before proceeding.
2
Spray griddle with cooking spray and pour about 1/4 cup batter onto a preheated (medium-low) griddle. Cook until golden brown - a good sign is when you see little air bubbles, then it's time to flip. Only flip once. Serve immediately.
3
* For food coloring - separate the pancake batter into individual bowls. The number of bowls depends on how many different colors you want to make. Mix in the food coloring. Continue reading, above.
210
kcal
Calories
8
g
Fat
26
g
Carbs
8
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup Gluten-free All Purpose Flour (I Use Pamela's), 1 whole Large Egg, 3/4 cups Water Or Milk, 1 Tablespoon Oil, and more.
Yes, Gluten-Free Rainbow 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.
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