This recipe is the gold standard upon which all other gluten free pancakes should be judged. Not to speak too highly of ourselves but, everyone should consider these pancakes for their breakfast rotation. The pancakes can even be made vegan with the modifications we've spelled out. *Chef's note, not all gluten free flours are created equal, slight adjustments may be necessary.
Add the ingredients in the order of appearance to an electric blender and blend for 30 seconds or until a smooth batter forms. You may need to stop and scrape down the sides to ensure the batter mixes well.
Set the temperature to 410°F/210°C (medium-high) and then lightly spray with vegetable spray just enough to create a light coating. You may wipe off any excess with a paper towel.
Pour 2 oz (or 1/4 cup) of batter into the center of the pan. Use the bottom of the ladle to spread the batter. At this point add any blueberries or other additions. Cook the pancake for 3 minutes or until the edges just begin to set.
Lower the temperature to 395°F/ 200°C (medium), then use a spatula to carefully flip the pancake and finish cooking it for 1 more minute. Once finished, remove and reserve in a low temperature oven while you cook the remaining batter. Repeat cooking steps 1 & 2 until all of the pancakes are cooked.
Finish the pancakes with a touch of maple syrup or your favorite toppings. Serve immediately.
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