By Consumer Dummies

Try this recipe for gluten-free perfect pancakes for your next weekend breakfast or brunch. You can throw a handful of fresh blueberries or mini chocolate chips into the batter while mixing to sweeten your cakes. Or add the mix-ins to individual pancakes in the pan, and you can make multiple variations from a single batch.

Note: Leftover pancakes save well in the refrigerator or freezer. After they cool, layer the pancakes with plastic wrap and seal them in a plastic bag. Reheat them in the microwave or toaster oven when you’re ready to enjoy the leftovers.

Preparation time: 5 minutes

Cooking time: 15 minutes

Yield: 5 servings (2 pancakes each)

1-1/4 cups gluten-free all-purpose flour

1/2 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 eggs, beaten

2 tablespoons melted butter or vegetable oil

1 cup milk

1/2 teaspoon vanilla extract

Butter for serving

Maple syrup for serving

  1. In a medium bowl, mix together the flour, sugar, baking powder, baking soda, and salt.

  2. Add the eggs, butter or oil, milk, and vanilla to the flour mixture. Stir to thoroughly combine the batter.

  3. Spray a flat pan or griddle with nonstick cooking spray and heat the pan over medium to medium-high heat.

  4. For each pancake, ladle 1/4 cup batter onto the hot pan. When the pancakes begin to puff, form small bubbles, and become lightly browned on the edges (after about a minute), flip the pancakes over with a spatula and cook the other side.

  5. Serve the pancakes with butter and a touch of maple syrup.

Make your own pancake mix by measuring and mixing the dry ingredients (Step 1) and storing them in a plastic bag. Be sure to write the rest of the ingredients and directions on the bag.

Per serving: Calories 206 (From Fat 83); Fat 9g (Saturated 5g); Cholesterol 93mg; Sodium 368mg; Carbohydrate 26g (Dietary Fiber 3g); Protein 7g.