TEFF PANCAKES (GLUTEN FREE AND EGG FREE)
This is a tried and true recipe from an allergy filled household. I also use this recipe for waffles, just mixing a slightly thinner batter.
Provided by solojoh
Categories Breakfast
Time 15m
Yield 12-15 Pancakes, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat griddle or skillet.
- Combine dry ingredients. Add oil and milk and stir until just moistened.
- You may need a little more milk or flour to make the consistency right, so adjust as needed.
- If eggs are not a problem for you, you can use 2 eggs instead of the flax seed. Add the eggs with the wet ingredients.
- Cook on greased griddle on medium heat until bubbles begin to pop and stay open. Flip and cook until the other side is lightly browned.
Nutrition Facts : Calories 228.2, Fat 19.6, SaturatedFat 4.7, Cholesterol 17.1, Sodium 588.3, Carbohydrate 9.4, Fiber 1, Sugar 0.1, Protein 4.7
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
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- Place all liquid ingredients into a blender, and pulse to mix. Alternately you could whisk together dry ingredients in a bowl first, followed by the liquids.
- Either way, let the batter rest for 2-4 minutes to give the the flours time to 'drink' some of the liquids...it will thicken a bit.
- You get to play with the final thickness...some like their pancakes thick, others like them thin, play around with liquid/flour ratio to your liking.
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