This recipe is the golden standard against which all other gluten free pancakes should be judged. We made this recipe so that it could be easily modified into a vegan recipe by replacing the egg by any available egg replacement. Remember that not all gluten free flours are created equal, so feel free to make your own adjustments.
Measure and add the ingredients into a bowl in the order of appearance and whisk for 30 seconds. Allow the batter to rest for at least 5 minutes. Gluten free batters perform better when allowed to rest as it helps batters become thicker the longer they hydrate.
Preheat the pan to 410°F/ 210°C (high), then lightly spray with no-stick spray.
Using a 2 oz (6cl) ladle or a 1/4 measuring cup, pour the batter into the center of the pan. Use the bottom of the ladle to spread the batter.
Cook the pancake for 3-4 minutes or until the edges begin to set. You may add your favorite topping at this point.
Flip, then continue cooking for 3-4 minutes or until the pancake is fully cooked and golden brown.
Transfer the pancake to an oven-proof plate or tray. Continue cooking the remaining batter, then turn the heat off.
Finish the pancakes with a touch of maple syrup. Serve immediately.
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