5 mini pancakes stacked on a colourful white and blue plate. Pancakes topped with fresh ripe red strawberries and drizzled with syrup.

Fluffy Gluten Free Pancakes (No Yeast)

 

 Ingredients:

Bag of Queen Milling Pancake Mix with a stack of pancakes and blueberries on the label.

 1 cup QUeen Milling Gluten Free Pancake Mix (sifted)

1 tsp baking powder

1/8 tsp salt

1 ½ tbsp sugar

2 tbsp melted butter or neutral oil (plus additional for frying)

1 tsp vanilla extract

1 large egg

1 cup milk

 Directions:

 In a large mixing bowl add sifted pancake mix, baking powder, salt and sugar.

 In a small mixing bowl whisk together melted butter/oil, vanilla extract, egg and milk.  Add to dry ingredients and whisk until blended and you have a smooth batter.  Let stand for 2 minutes.

Over medium heat, set a large non-stick skillet.  Brush with butter and pour ¼ cup portion of batter into skillet.  Cook for approximately 2-3 minutes or until small bubbles form.

 Flip and cook an additional 1-2 minutes or until golden on the bottom.  Repeat with remaining batter, brushing skillet with butter as needed.

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