Plump Gluten-Free Pancakes

Enjoy them as a quick breakfast or a weekend treat, topped with your favorite fruits, syrup, or even a dollop of whipped cream. This recipe is sure to become a staple in your gluten-free breakfast brunch!

• 2 cups (500 ml) gluten-free flour, we like La Merveilleuse
• 1 teaspoon (5 ml) baking powder
• 1 teaspoon (5ml) baking soda
• 2 eggs
• 1/4 cup (60 ml) sugar
• 1 teaspoon (5 ml) vanilla extract
• 2 drops of almond extract
• 1 3/4 cup (430 ml) lactose-free milk
• 2 tablespoons (30ml) of canola oil
• Softened butter or canola oil, for cooking

1. Place a non-stick skillet over low heat. When the skillet is hot, brush it with butter or oil.
2. In a large bowl, combine the flour, baking soda and baking powder. Set the bowl aside.
3. In another bowl, beat the eggs, oil, sugar, almond extract and vanilla for about 5 minutes with an electric mixer.
4. At low speed, add half the milk, and then incorporate the dry ingredients. Add the remaining milk and whisk until the batter is smooth.
5. For each pancake, pour about 1/4 cup (60ml) of batter into the centre of the skillet. With the back of a spoon, lightly spread the batter.
6. Cook the pancake for 1 to 2 minutes on each side. It is ready to be flipped when bubbles appear in the centreor the edges appear drier. Adjust the heat, if needed, to give the batter time to cook before it browns too much.
7. Keep the pancakes warm while preparing the remaining pancakes or serve them as you cook them. Delicious with maple syrup or blueberry jam.