easy breakfast idea

These air fryer eggs are quick, easy and healthy!  The air fryer method is great for busy mornings, college students, and more.  Make soft boiled eggs or hard boiled eggs.  This helpful guide will walk you through each step!

Air Fryer Eggs

eggs

First, place the 4 eggs in the basket of your air fryer.  Leave some space between each egg.

Air fry for 10 minutes at 300 degrees Fahrenheit for soft boiled eggs.  Air fry for 14 minutes for hard boiled eggs.

Once the eggs are almost done, prepare an ice bath.  Place ice cubes in a bowl.  Fill with cold water until almost full.

Once the eggs are done, use a spoon to carefully remove them from the air fryer.  Place in the ice bath for 3 to 4 minutes.

Finally, peel the eggs.  Serve or store in the fridge.

This cinnamon spice oatmeal is an easy and healthy way to start the day!  It takes just 5 minutes to make.  This oatmeal recipe is creamy, thick, and delicious.  The strong cinnamon flavor is so tasty!

Cinnamon Spice Oatmeal

old fashioned rolled oats

oat milk

cinnamon

½ tsp pumpkin pie spice

tbsp maple syrup

First, add all of the ingredients to a saucepan over low medium heat.

Stir constantly, for 4 to 5 minutes, until the mixture reaches your desired consistency.  The longer it cooks, the thicker it will become.

Remove from the heat.  Transfer into bowls.

Finally, top with more ground cinnamon and a drizzle of maple syrup.

This is the only gluten free buttermilk pancakes recipe you’ll ever need. They’re absolutely perfect: tall, soft and super fluffy, and with the most amazing flavour thanks to the tangy buttermilk. They’re also incredibly easy to prepare – you don’t have to separate eggs to make them! I’ve also included all my top tips that will help you get beautifully fluffy, golden brown (and fully cooked through) pancakes every single time.

The Fluffiest Gluten Free Buttermilk Pancakes

240 g (2 cups) plain gluten free flour blend

g (4 tbsp) caster/superfine sugar

tsp baking powder

tsp baking soda

salt

400 g (1¾ cups) buttermilk, room temperature

US large/UK medium eggs, room temperature

tbsp melted unsalted butter,

vanilla bean paste ((or 1 tsp vanilla extract))

In a large bowl, whisk together the gluten free flour blend, sugar, baking powder, baking soda, xanthan gum and salt.

In a separate bowl or jug, whisk together the buttermilk, eggs, melted butter and vanilla.

Add the wet ingredients to the dry, and whisk well until you get a smooth, thick batter with no flour clumps. Your final pancake batter should be fairly thick but it should be able to easily (yet slowly) run off a spoon or a ladle. As it falls off the spoon, it should pile up on itself rather than turning into a flat puddle (see blog post for photos).Tip 1: Some of the raising agents will start reacting with the buttermilk straight away (you’ll see bubbles appearing and your batter might appear almost mousse-like for a minute or so), but just continue whisking and don’t worry – your pancakes will still end up wonderfully thick, soft and fluffy. Tip 2: While most regular buttermilk pancake recipes made with wheat flour will warn you not to over-mix the batter (some even recommend leaving a few lumps in there), this isn’t a concern here. So, just whisk everything together until your batter is smooth and lump-free.

Making the pancake batter:

Pre-heat a frying pan or griddle over medium heat, then reduce the heat to medium-low. Tip: I recommend cooking the pancakes on medium-low heat to ensure that they stay nicely golden but are also fully cooked through.

Lightly butter the pan or griddle and wipe away any excess butter with a clean paper towel.

Dollop the batter onto the pre-heated pan or griddle, and try to get your pancakes as circular as possible. I recommend using about ⅓ cup of batter per pancake – you can portion it out using a ⅓ cup measure, eyeball it, or even use a ⅓ cup ice cream scoop. Depending on the size of your pan or griddle, you can cook 2-3 pancakes at once (or more, if using a large pan or griddle).

Cook the pancakes for about 2½-3 minutes on medium-low heat or until you see bubbles appearing on the top surface, the edges are set (not sticky to the touch) and the bottom is a golden brown colour.

Then, flip the pancakes and cook them for 2½-3 minutes more or until the other side is golden brown as well.

Transfer the cooked pancakes to a platter or wire rack (I usually line it with some paper towels to absorb any condensation that forms under the hot pancakes) and continue with the rest of the batter. The recipe makes 10-12 pancakes, depending on their size.Be sure to butter the pan or griddle before you start cooking the next batch of pancakes.

Cooking the pancakes:

The pancakes are best served warm, immediately after cooking, with maple syrup, fresh fruit or other toppings of choice, but they stay soft and fluffy for a few hours afterwards.

You can also keep them tightly covered with cling film or aluminium foil (or in a closed container) until the next day, and then microwave them for a few seconds to return them to their original fluffy texture.

Serving &amp; storage:

I made these when we had a gluten free guest overnight.  They were delicious and fluffy!  Even those of us who are not gluten free loved them and really could not tell the difference between these and "regular" pancakes.  Thank you!

I’m never using another pancake recipe again—these were perfect! Fluffy and thick and delicious!!

The pancakes turned out beautifully fluffy and delicious!

made these this morning and they turned out excellent!  I added 1 cup of frozen blueberries and they were delicious.  Fluffy indeed!  The only other change I made was to cut in room temp butter into the dry mix rather than melting butter, which always solidifies when added to the other cold ingredients

You don't have to give up on this recipe - your issues are easily fixed by simply leaving out all or some of the sugar and adding a bit more milk to thin out the batter. Easy peasy!

My granddaughters, daughter and husband all loved the pancakes. I like my pancakes fluffy and these hit the mark! Next time I will weigh the flour as suggested as had to add more buttermilk to thin out a bit. The low and slow information was also so helpful. Produced golden fluffy pancakes that were not raw in the middle (which is my usual).
So yummy. Thanks for the great recipes and details to go with it!

I’ve been using a mix, but these are far better! I switched the melted butter for avocado oil and reduced the sugar by half, otherwise kept it all the same using Cup 4 Cup flour. I love them and will be proud to serve them to anyone, gluten free or not.

I tried them and prefer pancakes without sugar in the recipe to bring out the sour flavor of the buttermilk more.   Also I think I prefer thinner pancakes.  These are good, just not my preference.

I tried these today and everyone loved them.  My adult daughter who doesn't l like anything gulten free  couldn't believe they were gulten-free! I used American Test Kitchen's gluten free flour blend.

Tried this recipe for the first time today and it will forever be my go to for pancakes. They taste so good my husband compared them to those served by one of the major breakfast chains. Try this, you won’t be disappointed. I didn’t have buttermilk so I made my own using 1 cup of 1% milk and 1 tablespoon of white vinegar.  I also weighed the flour, super important!!! I used the Ardent Mills GF All Purpose flour blend. Thank-you so much for sharing your recipes!!

These are by far the best GF pancakes I've eaten, and honestly they are almost as tasty as my mother's buttermilk pancakes made with wheat flour (which is a big compliment). I've made several of your recipes, and all have been as delicious as their gluten-containing counterparts. Thank you for these delicious recipes!

Your pancake mix is fabulous!! I used gf Caputo flour, didn't have buttermilk so I mixed 1/2 almond milk &amp; 1/2 Greek yogurt.  We liked them sooo much I decided to never again buy gf pancake mix. thanks !!!

These are approved by my boyfriend who is not gluten-free. That's how you really know they are good!

Very good recipe.  I have made it 3 times and each time it was very good.

I find a 1/4 cup more liquid works well. That maybe because I am using 0 fat Greek yogurt.   Works anyway.

Thank you for the recipe.

The flavor and texture were amazing  and I did weigh everything! I also had to double the amount of liquid plus a cup of frozen wild blueberries and still super thick, but they worked out and cooked up great. It made over 15 pancakes so will be freezing some to see how it works out.

This is the best gluten free pancake recipe I’ve ever made!! Xanthan gum hurts my stomach so I subbed in 1 tsp of psyllium husk with great success.  I also subbed in tapioca flour for the corn flour and they were fantastic!!

Came out fluffy and absolutely delicious.

Top 3 easy breakfast idea recipes from across the web

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Air Fryer Eggs

Cinnamon Spice Oatmeal

The Fluffiest Gluten Free Buttermil...

Top 3 easy breakfast idea recipes from across the web

The most viewed easy breakfast idea recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Air Fryer Eggs

Cinnamon Spice Oatmeal

The Fluffiest Gluten Free Buttermil...

The most viewed easy breakfast idea recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine