Gluten-Free Pancakes

 I won't claim these to be the best gluten-free pancakes out there, as I'm sure there are better, but they're certainly the best gluten-free pancakes I've personally made and had. They're super easy to make and if you want to add mix-ins like chocolate chips or blueberries, you totally can! For a good topping for these pancakes, check out my Simple Fruit Syrup! As always, ensure all of your ingredients are certified gluten-free to avoid accidentally glutening yourself! Lots of fillers in baking products can contain gluten, even if it seems innocuous.

Ingredients: 

• 2 tbsp granulated sugar
• 2 tbsp vegetable oil, melted butter, or avocado oil
• 1 egg or equivalent egg replacer
• 1 tsp vanilla extract
• 1 cup King Arthur 1:1 Gluten-Free Flour 
• 1 tbsp baking powder 
• dash of salt
• 3/4 cup milk (for a thinner pancake, use 1 cup)
• optional: dash of cinnamon or pumpkin pie spice 

 Directions:

1.  In a large mixing bowl, add egg, sugar, vanilla extract, and oil, and beat together until combined.
2. Add flour, baking soda, salt, and (optional) cinnamon and mix in until just combined, being careful not to overmix.
3. Stir in milk and mix until just combined, being careful not to overmix. Batter should be mostly smooth, with a few small lumps, which is perfectly normal. Mixing until perfectly smooth will cause your pancakes to be less fluffy and more dense.
4. Preheat your pan with a bit of oil or butter on medium-low. Use a 1/4 cup measuring cup and a rubber spatula to scrape out the bowl and cup for each pancake you measure out and pour. You should get 5-6 pancakes out of this.
5. Cook on one side until the edges start to bubble and brown, then flip your pancakes and cook until golden brown and cooked all the way through. Be careful not to smush them, or all the air will flatten out and lead to a dense pancake.
6. Repeat until all of your pancakes are complete, and enjoy with whatever topping you like!