Gluten-Free fluffy pancakes ARE possible with this easy recipe! Top with fruit compote, maple syrup, or butter and powdered sugar!
Servings: 12pancakes
Ingredients
1cupGF All-Purpose Flour
2tbsporganic cane sugar
2tbspbaking powder
1/2tspsalt
1cupnon-dairy creamer (unsweetened)
1/4tspvanilla powder
1tbspolive oil
1tbsp egg replacer
Instructions
Hydrate egg replacer per package instructions. Set aside to thicken.
Whisk together all-purpose flour, baking powder, sugar, salt, and vanilla powder. In separate bowl, whisk together egg replacer, non-dairy creamer, and olive oil.
Add wet ingredients to dry ingredients, and stir to combine. Let rest for 20 minutes.
Heat skillet to medium. Add butter to coat pan. Spoon 1/3c of batter into skillet, and push out to spread. Cook 4-6 minutes, or until bubbles form and remain in batter. Flip, and cook for another 3-5 minutes, until pancakes are cooked through.
Serve with fruit compote, maple syrup, or butter and powdered sugar.