Ingredients

• 1 cup all-purpose gluten-free flour
• 0.5 teaspoons gluten-free baking powder
• 0.5 teaspoons salt
• 0.5 teaspoons ground cinnamon
• 1 large egg
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract
• 0.5 cups cold milk , or more as needed
• cooking spray

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk flour, baking powder, salt, and cinnamon together in a bowl until well combined.
3. 3 Whisk egg, vegetable oil, and vanilla together in a second bowl until well combined. Gradually stir dry ingredients into wet ingredients with a wooden spoon until incorporated; batter should still be still lumpy.
4. 4 Add milk and mix until batter is smooth. Let sit until thickened, 5 to 10 minutes. Stir in more milk, 1 tablespoon at a time, if batter is too thick.
5. 5 Spray a griddle with cooking spray and preheat over medium-low heat.
6. 6 Working in batches, drop 1 to 2 heaping tablespoonfuls onto the preheated griddle for each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes.

Nutrition per serving