Ingredients
-
24g granulated sugar
-
30ml vegetable oil
-
1 egg
-
1 tsp vanilla extract
-
130g gluten-free all-purpose flourblend
-
1 tbsp baking powder
-
¼ tsp salt
-
180ml coconut drink
-
oilfor cooking
Directions
Light, fluffy, and completely gluten-free, these pancakes are a delicious breakfast option for everyone. Made with gluten-free flour and a hint of vanilla, they pair perfectly with your favourite syrups, fresh fruit, or a dollop of dairy-free whipped cream.
Ingredients
| 24g granulated sugar | |
| 30ml vegetable oil | |
| 1 egg | |
| 1 tsp vanilla extract | |
| 130g gluten-free all-purpose flour | |
| 1 tbsp baking powder | |
| ¼ tsp salt | |
| 180ml coconut drink | |
| oil |
Steps
|
1
|
In a bowl, whisk together the granulated sugar, vegetable oil, egg, and vanilla extract until well combined. |
|
2
|
Add the gluten-free all-purpose flour blend, baking powder, and salt. Stir until just incorporated. Gradually pour in the coconut drink, stirring until the batter is smooth. Let the batter rest for 5 minutes to allow the ingredients to hydrate. |
|
3
|
Place the pancake plate on the Panasonic Multi-Cooker, adjust the dial so that the pancake icon flashes, and press Start. Wait for the pancake plate to preheat. |
|
4
|
Lightly grease with oil. Pour a scoop of batter into each cavity, forming pancakes of the desired size. |
|
5
|
Cook until bubbles appear on the surface and the edges begin to set. Flip and cook for another 1-2 minutes until golden brown. |
|
6
|
Remove from the pan and serve warm with toppings of choice. |
Loading...
