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 PANCAKE MIX
A wholesome gluten-free pancake mix for everyday use. Customizable, simple, and so delicious you'd never guess they're gluten-free.
Provided by Minimalist Baker
Categories Breakfast
Time 25m
Number Of Ingredients 14
Steps:
- Add all dry ingredients to a bowl and whisk until well combined. You could also sift the mixture if you have one on hand, but do so several times to ensure it's thoroughly mixed.
- To make pancakes (according to the amounts as original recipe is written // adjust if altering batch size), whisk 1 large egg, 1 cup of buttermilk or milk, and 1 Tbsp melted butter or coconut oil. Then add in 1 cup of mix. If your batter appears too thick (it should stream out of a measuring cup, not glop), add more buttermilk.
- Let batter rest for 5-10 minutes and preheat griddle to medium heat. Lightly grease surface and add 1/4 cup measurements of the batter. Cook for 3-4 minutes or until bubbles form on top and the edges appear dry, checking around the 2 minute mark to ensure they aren't too brown. Adjust heat as needed.
- Cook for 1-3 minutes more or until the other side is brown and the pancake feels firm when lightly pressed with a spatula. One batch should yield about 10 pancakes.
- Serve with butter and honey or syrup. Store leftovers in the freezer. To reheat, simply thaw for 30 seconds in the microwave and then toast in a toaster until warmed through.
Nutrition Facts : ServingSize 1 pancakes, Calories 84 kcal, Carbohydrate 12.1 g, Protein 2.6 g, Fat 2.9 g, SaturatedFat 1.4 g, Cholesterol 24 mg, Sodium 167 mg, Fiber 0.9 g, Sugar 2.6 g, UnsaturatedFat 1 g
MILLET PANCAKES
This is a good recipe for people with multiple allergies. Thanks to Inge 1 for recipe #140763 which provided the inspiration.
Provided by Kana6615
Categories Breakfast
Time 20m
Yield 12 pancakes, 2 serving(s)
Number Of Ingredients 4
Steps:
- Combine flour and baking soda.
- Add Fizzy Lizzy and oil and stir.
- Heat cast iron skillet and brush with oil.
- Ladle batter into skillet to form 2-3 inch pancakes. Turn quckly so as not to brown too darkly.
- They will be slightly crumbly, but are yummy with jam.
Nutrition Facts : Calories 329.3, Fat 8, SaturatedFat 0.6, Sodium 162.8, Carbohydrate 59.6, Fiber 7.6, Sugar 12.7, Protein 8.7
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
ORANGE MILLET PANCAKES (GLUTEN-FREE)
From the Bastyr University newsletter. I haven't tried this yet, but am looking forward to it and don't want to lose it.
Provided by Tinkerbell
Categories Breakfast
Time 24m
Yield 10 5-inch pancakes
Number Of Ingredients 13
Steps:
- Pulse the sugar in a spice grinder or food processor a few times, to make the sugar finer, but not a powder.
- Over medium-high heat, toast the 1/4 of whole millet in a dry skillet for about 5 minutes, or until the millet begins to pop and gives off a toasty aroma. Set aside.
- Combine the flour, sugar, baking soda and salt in a small bowl and set aside.
- In a separate bowl, beat the egg then add vanilla, milk, zest and stir to combine. Whisk in the olive oil.
- Pour the wet ingredients into the dry ingredients and whisk until combined.
- Whisk in the 1/4 cup of toasted millet.
- Heat a cast iron pan or griddle over medium heat and allow to get very hot. Rub the pan with a little bit of safflower oil.
- *Before scooping or pouring each pancake, stir the batter and scoop from the bottom, as the whole millet will settle.
- Scoop or pour 1/4 cup of the batter onto the griddle and cook for about 1-2 minutes on each side.
- Repeat until batter is used up.
- Meanwhile, over medium-low heat, combine the maple syrup and orange juice to gently warm it. Drizzle over pancakes and garnish with an orange slice.
Nutrition Facts : Calories 205.8, Fat 8.1, SaturatedFat 1.4, Cholesterol 21, Sodium 377.8, Carbohydrate 28.2, Fiber 2.7, Sugar 4.8, Protein 5
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