Tastiest Gluten Free Mini Pancakes
Is there any better way to start the day than with fluffy pancakes? I can’t think of one! Imagine this: a dozen fresh and warm pancakes in under twenty minutes! Go ahead and give yourself a pinch, this is real!
Equipment
- 1 ½ inch scoop
- batter bowl
- whisk
- cast iron skillet or griddle
- measuring cups and spoons
Ingredients
- 1 Cup gluten-free flour
- 3 Tablespoons brown sugar
- 3 Teaspoons baking powder heaping
- 1 Cup whole milk scant cup
- 3 Tablespoons melted butter
- 1 egg
- 1 Teaspoon vanilla extract
Instructions
- Whisk together the brown sugar, gluten-free flour and baking powder in a medium bowl and set aside.
- Combine the melted butterm, egg, vanilla extract and milk in a mixing bowl. Slowly pour the wet ingredients into the dry ingredients and whisk until just combined. The mixture will quickly puff up and raise.
- Heat the cast iron skillet or griddle on medium heat. Once it is preheated, add a tablespoon of butter or use cooking spray to grease the pan.
- Use a one and a half inch scoop to make medallion-sized mini pancakes. Fry about 3-4 pancakes at a time, or as many as your griddle will allow. Once the edges begin to look matte and tiny bubbles form in the center of the pancake, it is time to flip them and cook a few minutes more.
- Once the pancakes are ready to eat, serve them with maple syrup.
Nutrition
Calories: 177kcalCarbohydrates: 23gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 47mgSodium: 285mgPotassium: 82mgFiber: 2gSugar: 9gVitamin A: 280IUCalcium: 192mgIron: 1mg
Tried this recipe?Let us know how it was!