These gluten free pancakes are light, oh so fluffy, and completely allergy-friendly - they're nut free, egg free, and can easily be vegan with a non dairy milk of choice. And they're so delicious, you would never even know anything was missing!
In a small bowl, whisk together the gluten free flour, sugar, baking powder and salt until combined. Set aside.
In a medium bowl, mix together the corn starch and water until it is smooth and there are no lumps. I find it’s easier to do this with a spoon. Once that’s smooth, add the milk and oil and whisk everything together.
Slowly add the dry ingredients into the wet, whisking as you do this. Once it’s combined, you may need a spatula to mix the rest. It will be dense. Set aside.
Turn on your stove top to medium heat. With your grill pan on top of your burner, carefully grease your pan with butter, vegan baking stick or vegetable oil.
Once the pan is warm add your pancake batter. I use an ice cream scoop and can usually fit 4 pancakes at a time. I’ve found gluten free pancake batter doesn’t seem to bubble the way it does with regular pancake batter so after a few min, using a spatula, peak to see if the underside is golden brown. If it is, flip them and cook till the other side is also golden brown.
Notes
The Tops Don't Bubble- I find gluten free batter does not bubble the way regular batter does. You will have to peak under the pancake to see when it’s golden and then flip.