classic pancakesby sincerelycaroline
1-1/4 cups gluten- and gum-free flour mix (or your favorite gluten-free baking mix)
2 Tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon sea salt
1 large egg
1 cup dairy-free or regular milk
1/2 teaspoon pure vanilla extract
1 Tablespoon unsalted butter, melted (you can also sub olive or coconut oil)
cinnamon and sugar, mixed, as desired on top
powdered sugar, as desired on top (optional)
pure maple syrup, for serving (optional)
NOTE: This recipe is gluten-free. (If you have allergies or food sensitivities, always check specific manufacturer’s products for allergens and/or cross-contamination issues.)
(1) In a medium bowl, whisk together the flour, sugar, baking powder and salt. In a small bowl, whisk together the egg, milk and vanilla. Preheat a nonstick griddle over medium heat (or grease a regular pan).
(2) Whisk the wet ingredients into the dry. Stir in the melted butter. The batter should be thick and smooth.
(3) Spoon the batter onto the griddle 1/4 cup at a time.
(4) Cook the pancakes until set and thoroughly bubbly, about 3 minutes. Flip them with a spatula and cook until golden brown, about 2 minutes more. Sprinkle cinnamon and sugar, and powdered sugar on top of pancakes, followed by maple syrup.