These are probably best baked! I tried to pan-fry them, and it just wasn’t the same as baking. I have a few friends who are gluten-free, and when I bake, I like to think of who would want to eat my cooking while keeping in mind their dietary restrictions. I’m so glad these turned out great! This is the third time I made them, and I like to make changes to make them really good. So I can say these are “tried and true.”. For the flour, I used Molly B’s Gluten-free Belgian Waffle & Pancake Flour. At first, I tried the recipe on the back of the packaging, but it just didn’t turn out for me and didn’t taste yummy. I also didn’t want to waste it, so I tried a different approach, baking. I have yet to bake this with a different gluten-free flour because I just finished the package with this batch. When I do, I will update this post.
This is how the mixture looks. It is a bit more liquid than an actual pancake mix.
The result after baking it will probably look like this or even more fluffy. I like to set my oven timer to 13 minutes at first and keep an eye on how it will turn out. I do like it when the cups look more fluffy and golden.
Now just place it on a plate and put your favourite toppings! I love it with cut strawberries glazed with maple syrup!
- 1/2 cup of gluten-free flour
- 1/2 cup of almond milk
- 3 large eggs
- 2 egg whites
- 3 Tbsp of melted butter
- 1/2 tsp vanilla
- Preheat oven to 400°F.
- Put all ingredients in a blender until all ingredients are mixed.
- Grease the muffin pan - I used the leftover melted butter with a brush.
- Fill the muffin pan about 1/3 of the pancake mixture.
- Place muffin pan in oven and bake for 13-15 mins. Watch it rise.
- When you take it out it will deflate, don’t worry.
- Add your favourite toppings! I added strawberries and maple syrup.