Include Mix-ins: Add a scoop of chia seeds, walnuts, pecans or almonds to your pancakes before flipping them. Or include blueberries, bananas, raspberries or blackberries for fresh flavor.
Add Flavor: Switch up the flavors or take your gluten free flapjacks to the next level. Replace the vanilla extract with an equal amount of almond, lemon peppermint, orange or maple extract. Add a pinch of ground spices like pumpkin pie spice, cinnamon, nutmeg, cardamom or ginger.
Try Vegan Gluten-Free Pancakes: Replace the egg with vegan plant based egg substitute or 1/4 cup unsweetened apple sauce. Create your own vegan buttermilk with 1 tablespoon of lemon juice and 1 cup (minus 1 tablespoon) of nondairy milk, letting it sit and curdle for 10 minutes. Substitute butter with vegetable, avocado or coconut oil.
Make ’Em Extra Fluffy: Leave out the yolk and whip the egg whites until soft peaks form, then fold into the batter gently. The extra air from the whipped egg white will make your pancakes naturally fluffy.