Fluffy Gluten-Free Pancakes (Dairy-Free)

Ingredients

• 2 eggs, beaten
• 3 tablespoons sugar
• 2 tablespoons sunflower oil, plus more for greasing the skillet
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon xanthan gum (leave out if your gluten-free flour blend has it)
• 1 1/2 tablespoons baking powder
• 1/4 teaspoon salt
• 1 cup unsweetened almond milk, or more if required
• Fresh fruit, for serving
• Maple syrup, for serving

Instructions

1. 1

   Whisk Eggs, Sugar, Oil and Vanilla: In a large bowl, whisk together the eggs, sugar, oil, and vanilla extract until you get a light and pale yellow mixture.

2. 2

   Add Dry Ingredients: Sift in the gluten-free all-purpose flour, xanthan gum (omit if your flour blend already has it), baking powder, and salt. Whisk well until you get a thick mixture.

3. 3

   Add Milk: Add the almond milk and whisk some more until you get a homogeneous pancake batter. If should be rather thick, but you prefer thinner pancakes, you can add 1 or 2 extra tablespoons of milk.

4. 4

   Cook Pancakes: Heat up a greased non-stick skillet (or pancake griddle if you have one) over medium-high heat, and pour scoop 1/4 cup of pancake batter to form each pancake. Let the batter cook for at least 2 minutes or until bubbles rise to the surface of the batter and the bottom is golden brown, before flipping the pancake over to the other side. Allow the pancake to cook for another 2 minutes until it is golden brown on the bottom before removing it from the skillet.

5. 5

   Repeat until all the pancake batter is used.

6. 6

   Serve and Enjoy: Serve the pancakes with fresh fruit and a generous drizzle of maple syrup.