FLUFFY GLUTEN-FREE PANCAKES
These gluten-free pancakes are incredibly light and fluffy. For the best texture and rise, let the batter rest for at least five minutes before cooking. A hot, greased skillet ensures the pancakes don't stick.
Provided by Elizabeth
Categories Breakfast
Time 13m
Number Of Ingredients 8
Steps:
- Whisk the gluten-free flour, sugar, baking powder, and salt together in a medium bowl. Add the milk, egg, oil, and vanilla extract. Let the batter rest for 5 minutes. (Batter can rest up to 30 minutes.)
- Heat a nonstick griddle or skillet over medium-high heat. Lightly grease the griddle with oil or butter.
- Spoon about ¼ cup of batter onto the skillet. Cook until the edges look set and bubbles appear all over the surface of the pancake, about two minutes. To check for doneness, lift the edge of the pancake with a spatula. It should be golden brown.
- Flip the pancake and cook until golden brown, about two additional minutes.Repeat with the remaining batter. Serve with butter and syrup.
Nutrition Facts : Calories 150 kcal, ServingSize 1 serving
GLUTEN FREE CREPES ( PANCAKE) MIX
Our family likes thin pancakes. When two members were diagnosed with Celiac disease, I experimented with different combinations to come up with a good replacement. With this recipe, remember that the batter will be thinner than what you are used to with wheat flour. It will seem to be too thin. But it works!
Provided by All about pies in W
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the dry ingredients together.
- To use mix: Add 2 beaten eggs and 1 cup of water to 1 cup of the mix.
- Mix well.
- Heat crepe pan with butter and fry.
- "batter will be thin".
GLUTEN FREE PANCAKES
Many people have loved and had great success with my gluten free Pancake and Flapjack recipes and many have had trouble with them as well. Since these 2 recipes seemed to be more troublesome then most, I decided to re-work them in this updated Gluten Free Pancakes recipe. Enjoy! http://www.elanaspantry.com/gluten-free-pancakes-revisited/
Provided by Elanas Pantry
Categories Breakfast
Time 10m
Yield 12 pancakes, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 1. In a vita-mix, combine eggs, agave and vanilla and blend on high until smooth.
- 2. Add almond flour, salt and baking soda and blend again to incorporate dry ingredients into batter.
- 3. Let batter sit for 15-20 minutes to thicken up.
- 4. Warm grapeseed oil in a large skillet over medium heat.
- 5. Ladle pancake batter onto skillet.
- 6. Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side.
- 7. Remove from heat to a plate.
- 8. Repeat process with remaining batter, adding more oil to skillet as needed.
Nutrition Facts : Calories 46.1, Fat 2.5, SaturatedFat 0.8, Cholesterol 105.8, Sodium 483.3, Carbohydrate 0.6, Sugar 0.6, Protein 3.1
GLUTEN-FREE PANCAKES
Use specialist flour in these quick and easy crepes and safely cater for those on a gluten-free diet
Provided by Caroline Hire - Food writer
Categories Main course
Time 30m
Yield Makes 6 small pancakes
Number Of Ingredients 4
Steps:
- Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
- Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base - you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.
- Serve with agave syrup and a squeeze of orange juice or your pancake filling of choice.
Nutrition Facts : Calories 119 calories, Fat 3.5 grams fat, SaturatedFat 1.8 grams saturated fat, Carbohydrate 16.1 grams carbohydrates, Sugar 1.9 grams sugar, Fiber 0.1 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
RICE FLOUR CREPES / PANCAKES- GLUTEN, DAIRY AND EGG FREE
This recipe was given to me whilst I was on an allergy elimination diet. It has no gluten, dairy or eggs. A basic recipe, but not bad when your diet is restricted. The best rice flour to use is a very fine textured flour-you can buy it at most asian grocers. The coarser textured rice flour will taste gritty in your baked goods. It's been a while since I made these-so I'm guessing that they serve 4. These are also vegetarian. As all gluten-free flours are a little different in how much liquids they absorb-add some extra liquid if required to achieve the right consistency
Provided by Jubes
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Whisk all of the ingreients together (dont be tempted to leave out the salt or sugar).
- Heat a small amount of allowed oil in a non-stick pan. Pour in 1/4 cup of batter to the pan and tilt to coat pan for thin pancakes. Cook 2-3 minutes- the edges should start to curl. Gentley turn and cook until lightly browned.
- Repeat until the batter has all been used.
- Serve hot with savoury fillings or as a dessert with fresh fruit or pure maple syrup.
Nutrition Facts : Calories 293.9, Fat 6.6, SaturatedFat 5.9, Sodium 304.8, Carbohydrate 55.5, Fiber 1.1, Sugar 19.6, Protein 2.8
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