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Gluten-Free Pancake Bites

Quick and tasty breakfast bites that are gluten-free and perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Breakfast, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free flour Ensure it's labeled gluten-free
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup milk or dairy-free alternative
  • 1 large egg Can be substituted with flax egg for vegan option
  • 2 tablespoons melted butter or coconut oil
  • 1 teaspoon vanilla extract
Optional Toppings
  • to taste chocolate chips
  • to taste blueberries
  • to taste nuts

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
  2. In a bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
  3. In another bowl, mix the milk, egg, melted butter, and vanilla extract.
  4. Combine the wet and dry ingredients until just mixed; do not overmix.
  5. Fold in any optional toppings if desired.
  6. Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
Baking
  1. Bake for 15-20 minutes until golden and a toothpick inserted comes out clean.
  2. Let them cool slightly before removing from the tin.

Notes

Serve warm, drizzled with syrup or dusted with powdered sugar. Store leftovers in an airtight container in the fridge for up to three days, or freeze them for longer storage.