As with most gluten free baked goods we have found that letting the batter sit for a few minutes after mixing allows the gluten free flour to hydrate and the finished product is less "grainy".
We do not endorse any products, so you will have to locate your favorite gluten free flour. We have found most brands available at local retailers are acceptable, but you can decide which fits your individual taste.
Wet Ingredients 1 cup Milk 1 TB Vinegar 1 Egg 2 tsp Vanilla (more or less to taste) 1 TB oil or melted butter
Dry Ingredients 1 cup Gluten Free Flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 tsp cinnamon (more or less to taste)
Directions -In a bowl combine milk and vinegar and set aside Do note, you can use buttermilk in replacement of this step if desired -Combine all dry ingredients and whisk to combine -Add milk mixture, all other wet ingredients, and dry ingredients and whisk to combine -Let batter stand for 3-5 minutes to hydrate
Notes: -Gluten free pancakes will not rise the same as their gluten containing cousins. If thicker pancakes are desired, you may up the flour by 1/4 cup. This will cause the pancakes to be denser however. -Add oil or non stick spray to pan prior to cooking. -Ensure the pan is hot prior to adding batter by using the water test. Water droplets placed in the pan will "dance" and evaporate when the pan is ready -Normally gluten containing pancakes are flipped when bubbles start to form holes on the top of the batter. However, gluten free batter is generally thinner, so you will have to judge when to flip by checking the bottom for correct browning.
