Make Easy Pancakes from Scratch with Gluten-Free Bread
With just a few simple ingredients, you can transform leftover bread into a scrumptious breakfast treat.
Servings 10 pancakes
Calories 82kcal
Ingredients
- 4 slices gluten free bread 6.5 ounces
- 1 teaspoon of baking powder
- 1 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- oil to grease your pan
Instructions
- To begin, roughly tear up your bread and add it to the bowl of your food processor fitted with the large blade. Close the lid and blend on high for about one minute until the bread is the consistency of coarse flour.4 slices gluten free bread
- Transfer the bread flour to a large bowl. Add baking powder and whisk to combine well.1 teaspoon of baking powder
- Then in a separate bowl stir together your wet ingredients: eggs, vanilla extract, and milk.1 cup milk, 2 eggs, 1 teaspoon vanilla extract
- Then stir the wet ingredients into your flour mixture with a rubber spatula or a wooden spoon until just combined.
- At this point, let your batter rest for 10 minutes while the flour mixture absorbs the liquids.
- Generously grease your griddle or a skillet with oil over a medium heat until hot, but not smoking. This way your batter will start to cook as soon as it hits the pan, but it’s not too hot that it’ll scorch or too low that it will turn out tough.oil
- Pour a quarter of a cup of batter for each pancake onto your skillet. If your batter doesn’t spread into a round, give it a little nudge with the back of your spoon. If you’re using a griddle, space out as many pancakes as you can fit about an inch apart.
- When the edges begin to brown slightly and a few bubbles break the surface of the batter, flip the pancakes over.You can peek at the underside by lifting up the edge of the pancakes using a spatula. If the underside is brown, it’s time to flip! Only 1 1/2 to 2 minutes on each side. (Often times the second side will take half as long as the first side did.)Be sure to wipe you griddle after every batch and use fresh oil so that your oil doesn’t burn.
- Enjoy your pancakes with your favorite toppings.
Notes
- I know gluten free bread can be expensive. So I save the crusts and heels in a bag in the freezer until I have enough to make pancakes.
- I use Udi’s gluten free sandwich bread for this recipe. Some breads are more absorbent than others. If you use a different bread, you may have to adjust the amount of milk. You’ll want your batter to be thick.
- I use Rumford baking powder because it is gluten free, aluminum free, and non-GMO.
- Preheat your griddle on medium before pouring your batter on so that the pancakes start to cook as soon as they hit the pan, but not too hot that they’ll scorch.
- Wipe the griddle after every batch and use new oil so that your oil doesn’t burn. (I use a tablespoon of oil in a eight-inch skillet.)
- My family prefers freshly made pancakes. That being said, leftovers will keep in an airtight container or freezer-safe zip-top storage bag in the fridge for a week or in the freezer for up to a month. Reheating them in the microwave can make them tough so just pop them in your toaster, and they’ll be ready for a convenient on-the-go breakfast.
Nutrition
Calories: 82kcal
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