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Gluten-Free Cinnamon Pancakes

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PREP TIME
10 min
COOKING TIME
10 min
TOTAL TIME
25 min
SERVINGS
8 servings
Breakfast
Gluten-Free Cinnamon Pancakes
Ingredients
  • 1 cup all-purpose gluten-free flour
  • 1/2 teaspoon gluten-free baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 large egg
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup cold milk, or more as needed
  • cooking spray
Instructions
1
Collect all necessary ingredients and have them ready for use.
2
Combine the flour, baking powder, salt, and cinnamon in a bowl and mix until they are evenly blended.
3
In a separate bowl, whisk together the egg, vegetable oil, and vanilla extract until they are fully incorporated.
4
Gradually add the dry ingredients to the wet ingredients using a wooden spoon, mixing until they are well combined; the batter should still have some lumps.
5
Add milk to the batter and continue mixing until it reaches a smooth consistency. Allow it to rest for 5-10 minutes, during which time it will thicken.
6
If the batter becomes too thick, add a small amount of milk, 1 tablespoon at a time, to achieve the desired consistency.
7
Prepare a griddle by spraying it with cooking spray and heat it over medium-low temperatures.
8
Cook the pancakes in batches, dropping 1-2 heaping tablespoonfuls of batter onto the preheated griddle for each pancake.
9
Cook until bubbles form on the surface and the edges start to dry, 3-4 minutes. Flip the pancakes over and cook until they are browned on the other side, 2-3 minutes.