Gluten Free Pancake Bites (9 Ingredients

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Maple syrup, pure

• Baking & Spices

  • 1 1/4 cup All purpose gluten free flour blend
  • 1 tsp Baking powder, gluten free
  • 1/2 tsp Baking soda
  • 1/4 tsp Cinnamon
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Dairy

  • 1 cup Buttermilk

Found on glutenfreepalate.com

Description

Ingredients

• INGREDIENTS:
• 1 1/4 cup all-purpose gluten-free flour blend (I used Bobs Red Mill 1-to-1 )
• 1 teaspoon gluten-free baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 tablespoon pure maple syrup (or honey)
• 1 egg, room temperature
• 1 cup dairy-free yogurt (plain or vanilla, I use So Delicious )
• 1/4 cup vegetable oil
• Toppings like: shredded coconut, gluten-free dairy-free chocolate chips, blueberries.

Directions

• Preheat oven to 350°F (180°C). Grease a 24 serving mini-cupcake pan; set aside.
• In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, and cinnamon.
• In a separate medium bowl, combine the maple syrup, egg, dairy-free yogurt, and oil. Add the flour mixture all at once to the wet mixture and stir just till combined. Do not over mix.
• Using a tablespoon, drop one level tablespoon of batter into each mini-cupcake cup. Repeat until all cups are full. If desired, top with your favorite toppings.
• Bake for 14-16 minutes or until the tops start to brown and the center is set. Remove from the oven and cool for 10 minutes. Using a small spoon or butter knife, gently work your way around the edge of each pancake bite and lift out of the pan. Serve warm or at room temperature. Enjoy!