Ingredients

Scale

1 cup gluten-free all-purpose flour blend (with xanthan gum)

2 tablespoons sugar (or maple syrup, honey)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground turmeric

1 cup milk (dairy or non-dairy)

2 tablespoons melted coconut oil (or butter)

1 large egg

1 teaspoon vanilla extract

Optional toppings: fresh berries, maple syrup, yogurt, nuts

Cook Mode Prevent your screen from going dark

Instructions

Combine dry ingredients: In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, salt, and turmeric.

Combine wet ingredients: In a separate bowl, whisk together the milk, melted coconut oil, egg, and vanilla extract.

Mix wet and dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix.

Heat the griddle: Heat a lightly oiled griddle or non-stick frying pan over medium heat.

Cook the pancakes: Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.

Serve: Serve immediately with your favorite toppings.

Author: weezful
Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast
Cuisine: American
Diet: gluten-free

Nutrition

Calories: 250 kcal
Sugar: 8 g
Fat: 12 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 5 g