Sunday Morning Pancakes that wOnt destroy yOur stomach

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🥣 Ingredients (makes about 8 pancakes)

  • 1 cup gluten-free 1-to-1 flour blend (I love Caputo Fioreglut Gluten-Free Flour)

  • 2 tbsp sugar

  • 2 tsp baking powder

  • ¼ tsp salt

  • 1 cup milk (any kind — dairy, almond, or oat)

  • 1 egg (room temperature)

  • 2 tbsp melted butter

  • 1 tsp vanilla extract

Optional add-ins:

  • ½ cup blueberries, chocolate chips, or banana slices

  • A dash of cinnamon or nutmeg for warmth

InstructiOns

  1. Mix dry ingredients:
    In a medium bowl, whisk together the Caputo flour, sugar, baking powder, and salt.
    (Caputo blends differently than regular GF flour — whisk well to avoid clumps.)

  2. Add wet ingredients:
    In a separate bowl, whisk milk, egg, melted butter, and vanilla until smooth.

  3. Combine gently:
    Pour the wet mix into the dry and stir with a spatula until just combined.
    The batter should be thick but pourable — if it feels heavy, add 1–2 tbsp more milk.

  4. Rest the batter (important!):
    Let it sit for 5–10 minutes so the Caputo absorbs the liquid — this makes the pancakes soft and airy.

  5. Cook:
    Heat a nonstick pan or griddle over medium-low heat and grease lightly with butter or oil.
    Pour about ¼ cup batter per pancake.
    Cook until small bubbles form on the surface (2–3 minutes), then flip and cook another 1–2 minutes until golden.

  6. Serve warm:
    Stack, drizzle with maple syrup, add your toppings, and enjoy your safe, fluffy masterpiece.

💚 Celiac NOtes

Caputo Fioreglut is certified gluten-free but contains wheat starch, which is celiac-safe (fully processed to remove gluten).
If you’re newly diagnosed or extra sensitive, check with your doctor first — everyone’s tolerance is different.

Wanna watch these pancakes come to life?

Join me on TikTok @celiac_baddie — where I test, flip, and occasionally burn gluten-free recipes in real time.

→ Watch on TikTok 🥞💚

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💡 Celiac Tip:
Always double-check your baking powder and flour blend are certified gluten-free — some share facilities with wheat.