Gluten Free And Lactose Free Pancakes Food

EASY GLUTEN-FREE PANCAKES {DAIRY-FREE & VEGAN OPTION}

Steps:

• In a large bowl whisk the egg (or egg replacer), granulated sugar, pure vanilla extract, and the vegetable oil together.
• Add the gluten-free flour, xanthan gum (leave out if your flour already has it), gluten-free baking powder, and salt to the egg mixture and mix until fully combined.
• Stir in milk and mix until smooth. For thinner pancakes stir in 1 to 2 tablespoons of milk.
• Scoop the batter into a 1/4 cup measuring cup and pour the batter onto a greased griddle or pan for each pancake.
• Cook the pancakes until the batter starts to bubble and pancakes start to puff. Flip/turn the pancakes and cook the pancakes until they are golden brown.
• Top with butter, syrup or favorite topping. Enjoy!
• These pancakes can be frozen and reheated in the microwave. To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.

GLUTEN-FREE AND LACTOSE-FREE PANCAKES

Steps:

• Sift flour into a large bowl; mix in sugar and ground cinnamon. Stir in eggs and vanilla extract until well combined. Stir in milk gradually until batter is well combined and has the right consistency, not too runny and not too thick. Check consistency by filling a spoon with batter and tipping it to the side. Count the seconds it takes to fall back into the bowl; batter is ready when it takes about 4 seconds and leaves a small coating on the spoon.
• Rest mixture for 15 to 20 minutes to even out and thicken.
• Melt 1 1/2 teaspoons coconut oil in a skillet over medium heat. Remove from heat and pour 1/6 of the batter into the skillet, moving the skillet in circular motion so batter spreads out in an even circle. Return skillet to the heat.
• Cook pancake until bubbles start to form in the batter and the edges look dry, 2 to 3 minutes. Flip pancake using a spatula and continue to cook on the other side until pancake is lightly browned, about 2 minutes. Repeat with remaining batter.

GLUTEN FREE DAIRY FREE PANCAKES

Steps:

• Combine 2 cups flour mixture and 1 tsp.baking powder in large bowl and mix with wire whisk.
• Beat 4 eggs in separate large bowl and add 5 tablespoons olive oil,1 tsp.vanilla and 1+1/2 cup milk substitute and mix well with whire whisk.
• Add wet mixture to dry mixture and mix well with wire whisk.
• Drop 1/4 cup measure of batter onto hot lightly greased griddle and cook till bubbles form,approx. 1+1/2 minute. Flip and continue cooking approx 1 to 1+1/2 minute more.
• Keep warm on warmed plate in 200 degree F oven till all cooked.
• Serve and enjoy.

ALLERGY-FRIENDLY PANCAKES (GLUTEN FREE, DAIRY FREE, EGG FREE)

Steps:

• Place rice milk in a medium bowl and heat in the microwave until warm, about 90 seconds. Stir in flax meal and let sit.
• Meanwhile, in a small bowl combine the flours and starches, sugar, xanthan gum, baking soda, baking powder, cinnamon, and salt. Mix until thoroughly combined.
• To the rice milk mixture add the oil, vanilla and vinegar. Stir well.
• Heat up your pan on medium-high or griddle to 350 degrees. When it is hot (a drop of water placed on it sizzles), add a little oil and spread around.
• Add the dry mix to the wet and whip with the spoon to get most of the lumps out. Batter should be thick.
• Spoon the batter onto prepared pan (about 1/4 cup) and spread out with the back of the spoon. Flip over when bubbles form and the top starts to dry out. Cook the other side until golden brown.

EXTRA FLUFFY GLUTEN AND DAIRY-FREE PANCAKES

Steps:

• Sift the 2 flours, starch, salt and baking powder into a large mixing bowl. For extra light, fluffy pancakes, sift 2-3 times. Whisk in the sugar. Using the whisk, mix the flours together really well to ensure that everything is combined.
• Break the egg, separating the white into a medium mixing bowl. Put the yolk into a small serving bowl and beat it with a fork until just lightly beaten.
• Add the egg YOLK, oil, milk and vanilla to the dry (flour) mixture and whisk all together. More milk may be added if you prefer the consistency to be thinner. Refrigerate the whole mixture in the bowl while you prepare the white.
• Using a hand mixer, beat the egg white until stiff peaks form- about 2-3 minutes.
• Preheat a lightly greased griddle to 350 Degrees F, or a pan to medium high heat.
• Bring out the refrigerated pancake batter, gently stir in the fluffy egg white and then give it a few gentle whisks.
• Pour pancake batter onto hot griddle using a ladle. Let them cook on one side for 2-4 minutes, or until bubbly throughout. Flip and continue to cook for 2 more minutes.
• Serve with Organic Maple syrup or another syrup of your choice.

GLUTEN-FREE, DAIRY FREE, EGG FREE PANCAKES

Steps:

• Mix all dry ingredients first. Add oil and water, mix well. Use ladle to measure desired mixture into desired non-stick skillet. Cook as desired, flip and cook opposite side. Remove from heat. Use cooking spray to grease skillet with before cooking pancakes, or use 1 teaspoon butter to grease skillet, if desired for added flavor.

GLUTEN FREE, DAIRY FREE, CORN FREE PANCAKES

Steps:

• Mix the dry and wet ingredients separately.
• Combine together. Optional additions include berries, chocolate chips {but then it would not be purely dairy free}, banana etc.
• If the mixture is too thick, add more almond milk until the right consistency for pancake batter.
• Heat your pan over medium heat and add butter.
• Pour out the size pancakes you want to make.
• When the pancake starts to be done around the edges and is bubbling on top flip over.
• Serve hot with butter and your favorite syrup.