Ingredients
8
8 servings
- •1 cup all-purpose gluten-free flour
- •0.5 teaspoon gluten-free baking powder
- •0.5 teaspoon salt
- •0.5 teaspoon ground cinnamon
- •1 large egg
- •1 tablespoon vegetable oil
- •1 teaspoon vanilla extract
- •0.5 cup cold milk, or more as needed
- •cooking spray
Instructions
- Gather all ingredients.
- Whisk flour, baking powder, salt, and cinnamon together in a bowl until well combined.
- Whisk egg, vegetable oil, and vanilla together in a second bowl until well combined. Gradually stir dry ingredients into wet ingredients with a wooden spoon until incorporated; batter should still be still lumpy.
- Add milk and mix until batter is smooth. Let sit until thickened, 5 to 10 minutes. Stir in more milk, 1 tablespoon at a time, if batter is too thick.
- Spray a griddle with cooking spray and preheat over medium-low heat.
- Working in batches, drop 1 to 2 heaping tablespoonfuls onto the preheated griddle for each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes.
Nutritional Facts
Per 8 servings
- Calories: 90
- Carbohydrate: 14g
- Fat: 3g
- Fiber: 2g
- Protein: 3g
- Sugar: 1g
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