- 1 1/4 C gluten-free baking flour
- 1 1/2 Tbsp brown sugar
- 1 Tbsp corn-free baking powder
- 1/4 tsp salt
- 3/4 C dairy-free milk
- 1/2 C water
- 1 1/2 Tbsp sunflower oil
- 1/2 tsp vanilla extract
2. Heat a medium skillet over medium-low heat. Coat with cooking spray or oil. Add 1/4 C of batter to pan. Flip pancake when bubbles appear in center and underside is golden brown, repeat on other side. Continue with remaining batter, serving warm.
Robyn's notes: because of the homemade baking powder, these will not rise as high as standard pancakes, so you're unlikely to get that thick white edge we're all used to seeing. If corn is not a problem for you, feel free to use store-bought baking powder, and your edges will be less lacy. These pancakes are best when made small. Instead of having a short stack of wide pancakes, have a higher stack of petite ones! Watch me demonstrate this recipe on youtube!
*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often