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gluten-free pancake bites at www.chefkimihou.com

Gluten-Free Pancake Bites

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Equipment

  • Silicon Baking Tray
  • Whisk
  • Bowls

Ingredients
  

  • 2 tablespoons granulated sugar
  • 2 tablespoons vegetable oil
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 cup Bobs Red Mill gluten free flour spooned and leveled
  • 1 tablespoon gluten-free baking powder
  • ¼ teaspoons salt
  • ¾ cup milk
  • Add ins- berries chocolate chips, bananas, etching

Instructions
 

  • Preheat the oven to 400°
  • Add all the wet ingredients to a bowl and whisk together until incorporated.
  • Add in the gluten-free flour and other dry ingredients blend until just combined
  • Stir in any add-ons for example chocolate chips or fresh fruits.
  • Carefully spoon batter inside of silicone baking trays and bake 10-12 min
  • FREEZING AND STORAGE GUIDE:
  • These pancakes can be frozen and reheated in the microwave.
  • To freeze, allow them to completely cool and place them on a parchment lined baking sheet and freeze them for 10 minutes to help prevent sticking.
  • Place the pancakes inside of a freezer bag, separate layers with parchment paper.

Notes

I used mini chocolate chips and organic whole wild dried blueberries.
Notes to make Vegan
Use Bobs Red Mill Gluten free egg replacer instead of an egg dairy-free/Vegan use almond, cashew, or coconut milk
Tried this recipe?Let us know how it was!