Ingredients:

1 cup gluten-free all-purpose flour (make sure it’s a blend suitable for pancakes)
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk (or dairy-free milk like almond milk or oat milk for a dairy-free option)
1 large egg (or a flax egg for an egg-free option – mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for a few minutes until it thickens)
2 tablespoons melted butter or vegetable oil (or dairy-free butter or coconut oil for a dairy-free option)
1 teaspoon vanilla extract (optional, for added flavour)

Instructions:

In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt until well combined.

In a separate bowl, whisk the buttermilk (or dairy-free milk) and egg (or flax egg) until thoroughly combined. If using vanilla extract, add it to the liquid mixture.

Slowly pour the liquid mixture into the dry ingredients, stirring gently with a spoon or whisk. Mix until just combined, making sure not to overmix. A few lumps are okay; overmixing can result in tough pancakes.

Allow the pancake batter to rest for about 5 minutes. During this time, the gluten-free flour will absorb the liquids, and the batter will thicken slightly.

While the batter is resting, preheat a non-stick skillet or griddle over medium heat. If necessary, lightly grease the cooking surface with butter or oil.

Once the skillet is hot, scoop about 1/4 cup of pancake batter onto the skillet for each pancake. Use the back of the spoon to spread the batter gently into a circular shape.

Cook the pancakes for 2-3 minutes, or until small bubbles begin to form on the surface. This indicates that the pancakes are ready to flip.

Carefully flip the pancakes and cook for an additional 1-2 minutes on the other side or until golden brown.

Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep them warm while you cook the remaining batter. You can also keep the cooked pancakes warm in a low oven (around 200°F or 95°C).

Serve the gluten-free pancakes with your favourite toppings, such as maple syrup, fresh fruits, nuts, or whipped cream.

Enjoy your delicious gluten-free pancakes!