Name: Cheddar Gluten-Free Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 60 g gluten-free all-purpose flour; 1 large egg; 0.75 cup liquid egg whites; 150 ml skimmed milk; 20 g sharp cheddar cheese; 0.5 tsp avocado oil; 0.5 tsp baking powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder

Instructions

Prep 10 min · Cook 10 min

In a large mixing bowl, whisk together the gluten-free flour, baking powder, sea salt, black pepper, and garlic powder until well combined.
In a separate bowl, beat the whole egg with the liquid egg whites and skimmed milk until the mixture is uniform.
Gradually pour the wet ingredients into the dry ingredients, whisking constantly until a smooth, lump-free batter forms.
Fold the shredded sharp cheddar cheese into the batter and allow it to rest for 5 minutes to let the gluten-free flour hydrate.
Heat a large non-stick skillet over medium heat and lightly coat the surface with the avocado oil.
Pour approximately 1/4 cup of batter onto the skillet for each pancake, leaving enough space between them for easy flipping.
Cook for 3-4 minutes until bubbles appear on the surface and the edges look set and slightly dry.
Carefully flip the pancakes and cook for another 2-3 minutes until they are golden brown and firm to the touch.
Serve the pancakes immediately while the cheese is warm and melty.

Nutrition

Ingredients

Instructions

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