Gluten Free Pancakes

INGREDIENTS

• 1 cup milk

• 1 tbsp canola oil

• 1 tsp vanilla extract

• 2 eggs

• 1½ cups all-purpose gluten-free flour

• 2 tbsp sugar

• 2 tsp baking powder

• ¼ tsp salt

DIRECTIONS

1. Whisk the milk, oil, vanilla extract, and eggs in a large bowl.

2. In a separate medium bowl, combine the remaining ingredients.

3. Add the dry ingredients to the wet ingredients in three batches. Whisk until each batch is fully combined and the desired thickness is reached.

4. Use the Chef’s Silicone Basting Brush to lightly brush the Easy Pancake Molds with oil. Place the pancake molds onto the Nonstick Double Burner Griddle and preheat over medium-low heat for 5 minutes.

5. Fill each mold with ¼ cup of pancake batter. Use the Mini Skinny Scraper to spread the batter to the smaller parts of the mold. Cook for 3–5 minutes, then use the tabs to remove the molds. Use the Nylon Turner to flip the pancakes and cook until browned, about 1 minute. Repeat with the remaining batter.

6. Place the Easy Pancake Mold Stencils over the pancakes and use the Powdered Sugar Shaker to dust with powdered sugar.