Recipe: Light & Fluffy Gluten-Free Pancakes

Recipe type: 9 months + up

Serves: Makes approx. 10 pancakes

Ingredients

1 cup all purpose gluten-free flour blend, plus 1-2 more tablespoons if needed (I prefer the King Arthur or Cup4Cup brands)
2 teaspoons baking powder
2 teaspoons ground cinnamon
¼ teaspoon salt
2 tablespoons flax meal
1 cup milk
1 egg
1 tablespoon canola oil
¼ cup pure maple syrup
1 teaspoon pure vanilla extract
Canola oil or butter, for cooking
Toppings: pure maple syrup, berries, jam, preserves, bananas or honey

Instructions

Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven.
In a large mixing bowl, sift together flour, baking powder, cinnamon and salt. Stir in flax meal. In a separate bowl, whisk together milk, egg, oil, maple syrup and vanilla. Slowly stir wet mixture into flour mixture. Do not overmix - you just want to mix long enough to remove any lumps. Set bowl aside and let stand for 5 minutes (the flax meal in the mixture will thicken the batter). After 5 minutes if the mixture seems too thin, add 1, at most 2, tablespoons extra of the all-purpose flour.
Heat a large skillet (non-stick or cast-iron) or griddle over medium heat; grease with butter or oil. Pour about ¼ cup of batter onto pan. Cook until you see a few bubbles on the surface of the pancake, about 1 to 2 minutes. Flip with a spatula and continue to cook until browned on the underside, about 1 to 2 minutes more. Transfer to a baking sheet (or platter), covering loosely with foil, and keep warm in oven. Continue with more oil/butter and remaining batter. Serve warm, with desired toppings.

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