Substances

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• US
• Metric

• one cup all-purpose gluten-free flour
• 1/two teaspoon gluten-totally free baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

• 1 egg
• 1 tablespoon vegetable oil
• one teaspoon vanilla extract
• one/2 cup cold milk, or far more as required
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Directions

20 m

1. Combine gluten-cost-free flour, baking powder, salt, and cinnamon in a massive bowl combine nicely.
2. Combine egg, vegetable oil, and vanilla extract with each other in a second bowl until finally properly combined. Stir flour mixture into egg mixture with a wooden spoon until a lumpy batter types. Pour in milk and mix till a smooth batter kinds. Set batter aside to thicken, 5 to 10 minutes. Include more milk, 1 tablespoon at a time, if batter is too thick.
3. Heat oil in a griddle more than medium-lower heat. Drop 1 to 2 heaped tablespoonfuls onto the griddle for each and every pancake. Cook until bubbles type and the edges are dry, 3 to 4 minutes. Flip and cook until finally browned on the other side, two to three minutes. Repeat with remaining batter.

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