The Best Fluffy Gluten-Free & Vegan Pancakes

These delicious fluffy gluten-free and vegan panckes are extremely easy to make with a few simple ingredients!

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RECIPE:

▢ 2 tablespoons granulated sugar

▢ 2 tablespoons vegetable oil

▢ 1 teaspoon pure vanilla extract

▢ 1 cup all-purpose gluten-free flour I like Bob’s Red Mill gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

▢ 1 tablespoon gluten-free baking powder

▢ ¼ teaspoons salt

▢ ¾ cup milk dairy-free/Vegan use almond, cashew, coconut milk, or wondermilk

OPTIONAL ADD IN:

▢ 1 egg Vegan option use Bob's Red Mill gluten-free egg replacer

▢ ¼ teaspoon xanthan gum (leave out if your flour blend already has it)

INSTRUCTIONS:

1. In a large bowl mix together granulated sugar, pure vanilla extract, and vegetable oil.

2. Add the gluten-free flour, gluten-free baking powder, and salt to the mixture until fully combined.

3. Stir in vegan milk and mixuntil smooth. If thinner pancakes are desired, add 1-2 tablespoons of milk.

4. Scoop about 1/4 cup batter onto a pan for each pancake.

5. Cook the pancakes until the batter starts to puff and bubble. This is the perfect time to add in any toppings you desire. My personal favorite are bananas :) Cook the pancakes until they are golden brown on both sides.

6. Top with butter, syrup or favorite toppings and enjoy!

NOTES:

• These pancakes can be fozen and reheated. To freeze properly, allow thwm to completely cool and place them on parchment. Flash freeze them for about 10 minutes . Once the pancakes are frozen, remove from the parchment and place them inside a freezer-safe bag or container. Placing a piece of parchment inbetween each pancake helps when taking them back out to reheat. Use a microwave to reheat and enjoy!