About the recipe: This recipe was modified over time from several recipes I found online. I have found that Pillsbury Best Multi-Purpose Gluten Free Flour Blend works best with this one. Other gluten free flours seemed to either give the pancakes little structure or an off taste. This recipe can easily be made dairy free as well by substituting almond milk or soy milk and a dairy free butter such as Smart Balance.
1 ½ cups gluten free flour
3 ½ teaspoons baking powder
1/8 teaspoon salt
2 tablespoons sugar
1 ¼ cups milk
3 tablespoons butter (melted)
1/2 teaspoon vanilla
Extra butter for when pancake is done.
In a large bowl sift together flour, baking powder, salt, and sugar. Pour in milk and mix well. Beat in egg, butter, and vanilla until mixture is smooth. Lightly grease frying pan, unless using non-stick. Turn stove top onto medium heat and warm large frying pan. Scoop batter, 1/3 cup at a time unto hot pan. Flip when little bubbles appear on the side that’s facing up. Cook until golden brown on each side. Generously butter one side of pancake. Serve with syrup, peanut butter, or powder sugar.
Banana Variation: Thinly slice 2-3 banana’s horizontally. After batter has been poured onto hot pan place 2-3 slices onto the side facing up and continue to cook as normal. Caution is recommended after when removing pancake from pan as the banana’s like to stick.