Pancakes Spaghetti Recipe?! (Gluten-Free) - Dished

Ingredients

• 1.5 cup Milk (whole or 2% milk)
• 1 Egg (large, room temperature)
• 2 tablespoon Vanilla Extract (pure vanilla extract)
• 2 tablespoon Baking Powder (gluten‑free)
• 2 tablespoon Powdered Sugar (for a hint of sweetness)
• 1 cup Gluten-Free All-Purpose Flour (sifted; any gluten‑free blend works)
• 2 tablespoon Butter or Oil (for greasing the skillet)

Instructions

1. Combine Wet Ingredients

   In a mixing bowl, whisk together the milk, egg, vanilla extract, powdered sugar, and baking powder until the mixture is smooth and slightly frothy.

   Time: PT2M

2. Incorporate Gluten‑Free Flour

   Gradually add the sifted gluten‑free flour to the wet mixture, whisking continuously to avoid lumps. The batter should be pourable but thick enough to hold shape when piped.

   Time: PT3M

3. Transfer to Squeeze Bottle

   Pour the batter into a clean squeeze bottle, tapping gently to release any air bubbles.

   Time: PT1M

4. Preheat Skillet

   Place the non‑stick skillet over medium heat and melt a thin layer of butter or oil, swirling to coat the surface.

   Time: PT2M

5. Pipe and Cook Pancake "Spaghetti"

   Squeeze the batter onto the skillet in long, thin strands, mimicking spaghetti. Cook for about 2‑3 minutes until the edges set and the bottom is lightly golden, then gently flip and cook another 2‑3 minutes.

   Time: PT8M

6. Serve

   Transfer the cooked pancake strands to a plate, drizzle with additional powdered sugar or your favorite topping, and serve warm.

   Time: PT0M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

5 g

Fiber

2 g