Soft and delicious, American pancakes are among the fluffiest breakfasts, even gluten-free! The ingredients are just a few, and the preparation can be kept in the fridge for up to 12 hours, allowing you to prepare it in the evening and cook it in the morning.

In gluten-free preparations, eggs often come to our aid. They manage to keep everything together and, above all, contribute to making these pancakes soft and fragrant. If you want an alternative, you can find a good compromise by using Greek yoghurt, a small banana, chia or flax seeds. These last ones first blend and then hydrate it.

In the following recipe, you will see that the preparation is effortless, and in a few minutes, you will have steaming american pancakes to enjoy with fresh fruit and maple syrup.

Ingredients

150g gluten-free flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1 egg
1 teaspoon of vinegar
100ml milk
10ml seed oil
To serve them
fresh fruit
Maple syrup
Icing sugar

Preparation

1 – In a bowl, whisk the egg with the milk and oil, trying to incorporate as much air as possible.

2 – stir together flour, baking powder and baking soda and sift it into the egg and milk mixture.

3 – Mix everything firmly but try not to overwork it. Finally, add the vinegar, and you will immediately see bubbles forming.

4 – Heat a non-stick pan, add very little butter or oil and remove the excess with kitchen paper. With a large spoon, pour a little mixture into the pan and wait one or two minutes until bubbles appear. Turn the pancake over and leave it for another couple of minutes.