Gluten-Free Pancakes or Waffles

Total time: 50 min • Active: 25 min • Inactive: 25 min

Ingredients

• 4 ea egg
• 90 g butter
• 90 g vegetable oil
• 480 ml milk
• 480 ml soy milk
• 480 ml almond milk
• 480 ml rice milk
• 4 tsp vanilla extract
• 180 g gluten-free all-purpose flour
• 2 tsp baking powder
• 0.5 tsp salt
• 35 g cocoa powder
• 1 tsp chocolate extract
• 85 g chocolate chips
• 0.25 cup pancake or waffle batter

Steps

1. In a separate bowl, whisk together gluten-free all-purpose flour, baking powder, and salt.≈ 3 min
2. Crack eggs into a bowl. Melt butter if using, or measure oil. Measure milk (or dairy-free alternative) and vanilla extract.≈ 5 min
3. Whisk together the eggs, melted butter or oil, milk (or dairy-free alternative), and vanilla extract to create the wet mixture.≈ 2 min
4. Stir the dry mixture into the wet mixture until just combined. Do not overmix.≈ 1 min
5. Let the batter rest for 15 minutes at room temperature for fluffier pancakes or waffles.
   15 min
6. Preheat waffle iron and lightly grease for waffles.≈ 5 min
7. Pour rested batter into hot, greased waffle iron per manufacturer's instructions. Cook until waffles are crisp and golden brown.≈ 8 min
8. Preheat griddle to medium (about 350°F/175°C) and lightly grease for pancakes.≈ 5 min
9. Scoop about 1/4 cup of rested batter per pancake onto the hot griddle. Cook for 1-2 minutes until tops lose their shine and bottoms are golden brown. Flip and cook for 1-2 minutes more.
   4 min
10. (Optional for chocolate version) For chocolate pancakes or waffles, substitute about 1/3 cup cocoa powder for an equal amount of flour, add chocolate extract, and fold in chocolate chips to the batter.≈ 2 min

Yields

• 6 ea pancake or waffle batter
• 4 ea pancake or waffle batter