For you java lovers – gluten-free cappuccino pancakes are almost caramel-like in flavor and color, a delicious alternative to plain Jane pancakes.
- 2 teaspoons instant espresso powder
- 1 tablespoon hot water
- 1 cup gluten-free all purpose flour
- 3 tablespoons cane sugar
- 1 teaspoon gluten-free baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup PLUS 1 tablespoon milk OR dairy free milk substitute
- 1 large egg
- 2 tablespoons light olive oil OR melted butter
- 1 teaspoon vanilla extract
Mix espresso powder and hot water in a small bowl. Set aside.
Combine dry ingredients in a mixing bowl and whisk to thoroughly combine.
In a separate bowl combine milk, egg, oil, vanilla and water/expresso mixture and whisk to combine.
Stir wet ingredients into dry ingredients. Whisk until the batter is smooth. If batter seems too thick, add more milk or dairy free substitute, one teaspoon at a time. Batter should be slightly thinner than cake batter.
Heat a skillet over medium high heat. Lightly brush the skillet will light olive oil or canola oil. For medium-sized pancakes, use a 1/4 cup measuring cup for each pancake. Pour into heated skilled and cook until bubbles form and the bottom is golden brown. Flip and cook second side until golden. For larger pancakes, use a 1/3 cup measuring cup to measure batter for each pancake.
To freeze pancakes – allow to completely cool. Wrap each pancake separately and place in a plastic freezer bag.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.