Fluffy Pancakes

Prep Time: 5 minutes | Cook Time: 10 minutes | Serves: 4

Looking for a hearty breakfast that’s quick, easy, and wheat-free? These pancakes stack up to their name — light, airy, and delicious! Ditch the wheat with this breakfast delight, and don’t forget the maple syrup!

Ingredients

1. 1 cup wheat-free flour blend
2. 2 teaspoons baking powder
3. 2 tablespoons sugar
4. pinch of salt
5. 1 cup buttermilk
6. 1 egg
7. 2 tablespoons oil
8. 1 teaspoon vanilla extract
9. cooking spray
10. maple syrup, for serving

Tools

1. measuring cups/spoons
2. large mixing bowl
3. electric hand mixer with whisk attachment
4. non-stick skillet
5. spatula
6. plate

Allergen Alert!

If you’re avoiding dairy, you can make your own dairy-free buttermilk! Simply mix 1 tablespoon lemon juice with 1 cup dairy-free milk such as almond or rice milk. Allow mixture to sit for five minutes and then stir before adding to the recipe!

No eggs? No problem. Instead of an egg, use one mashed-up banana.

1. Combine the flour, baking powder, sugar, salt, buttermilk, egg, oil, and vanilla extract in a large bowl.
2. Mix the ingredients until mostly smooth using an electric hand mixer set on medium.
3. Place the non-stick skillet on a burner set on medium heat and spray lightly with cooking spray.
4. Spoon about 1/3 of a cup onto the hot pan.
5. Flip the pancake over when bubbles start to form around the edges of the pancake.
6. Continue cooking an additional two minutes or until golden brown on both sides.
7. Place cooked pancake on a plate and set aside.
8. Repeat steps 4 through 6 until all batter is used up.
9. Serve hot with maple syrup.