One of the reasons quick bread type recipes (pancakes and waffles) work so well gluten free is that the original versions benefit from a lack of gluten development. Nearly any classic recipe for pancakes can be converted to gluten free with a simple exchange of the right flour (no added gums required.)
This recipe comes straight from The Food Lab, and all we did was a cup-for-cup swap with our All Purpose Flour. They turned out beautifully — light, fluffy, golden brown, and full of flavour. Get out your maple syrup, these are what's for Sunday breakfast!
Prep: 15 minutes
Cook time: 30 minutes
Yield: 16 pancakes
Ingredients (dry mix):
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