Description
These cute gluten-free mini pancakes are ideal for a fun and easy breakfast, or for any special occasion such as Mother’s day or birthdays! Bite-sized circles of joy, these easy pancake bites come together easily, and are dairy-free too!
Ingredients
- 1 1/2 cups gluten-free measure-for-measure flour
- 1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 3 teaspoons baking powder
- 3 tablespoons melted salted dairy-free butter (or unsalted dairy-free butter + 1/2 tsp salt)
- 1 cup unsweetened almond milk
- 1 large egg
- 1 tablespoons honey
- Cooking spray or nonstick oil spray
Instructions
- Whisk Dry Ingredients: In a medium bowl, whisk together the gluten-free measure-for-measure flour, xanthan gum and baking powder. (Whisk in salt if using)
- Combine Wet Ingredients: In a large bowl, combine the melted butter, milk, egg, and honey. Whisk well until well combined.
- Combine Wet and Dry Ingredients to Get Pancake Batter: Gradually whisk the dry ingredients into the bowl with the wet ingredients until you get a homogeneous mixture.
- Pour Batter into Piping Bag: Pour the batter into a piping bag, or use a large zip-top bag and seal, then snip a small piece off one corner to use for piping.
- Pipe Pancake Batter onto Skillet: Heat a large nonstick skillet over low to medium heat. Lightly coat with cooking spray. Pipe small dollops of batter into the pan, leaving space between each.
- Cook Until Golden Brown: Cook for about 1 minute, until bubbles rise to the surface and the edges look dry. Flip and cook for another 1 minute until golden and cooked through.
- Garnish and Enjoy: Garnish the mini pancakes with fresh berries and a drizzle of maple syrup!
Notes
Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour (a gluten-free 1:1 substitute for all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) for a lighter and fluffier texture. I do NOT recommend using gluten-free flour blends that are made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already include it, make sure to add it in.
Baking Powder: Baking powder helps to make the pancake batter rise, resulting in fluffier pancakes. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
Almond Milk: I like using an unsweetened version of my homemade almond milk. However, you can also use other unsweetened non-dairy milk (such as cashew milk, rice milk, oat milk, soy milk, etc). If you are not lactose-intolerant, go ahead and use regular milk instead.
Egg: The egg helps to better bind the ingredients together, so make sure to add it in. If you are allergic to eggs, you can try substituting the egg with an egg-replacer instead.
Honey: I used honey for sweetening the pancakes. However, you may also use maple syrup or agave nectar instead.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
