FLUFFY GLUTEN-FREE PANCAKES
These fluffy gluten-free pancakes have a hint of cinnamon and vanilla for extra flavor. This recipe makes about 5 large pancakes or 8 smaller (2-inch) pancakes. Serve them with your favorite syrup and fresh fruit.
Provided by Fioa
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Combine gluten-free flour, baking powder, salt, and cinnamon in a large bowl; mix well.
- Mix egg, vegetable oil, and vanilla extract together in a second bowl until well combined. Stir flour mixture into egg mixture with a wooden spoon until a lumpy batter forms. Pour in milk and mix until a smooth batter forms. Set batter aside to thicken, 5 to 10 minutes. Add more milk, 1 tablespoon at a time, if batter is too thick.
- Heat oil in a griddle over medium-low heat. Drop 1 to 2 heaped tablespoonfuls onto the griddle for each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 90.4 calories, Carbohydrate 13.5 g, Cholesterol 24.5 mg, Fat 3.2 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 190.9 mg, Sugar 1.4 g
FLUFFY LOW CARB GLUTEN FREE PANCAKES
This recipe comes from Healthy Indulgences blog. I make this recipe all the time, and it is by far some of the best pancakes I have ever had! They don't have any weird flavors and are so fluffy. 12 carbs per serving and this recipe makes one serving. You can replace the 1.5 T cream with 2T coconut milk and if using the coconut milk only use 3T water.
Provided by valgal123
Categories Breakfast
Time 15m
Yield 2 pancakes, 1 serving(s)
Number Of Ingredients 8
Steps:
- Heat a nonstick pan (yes, I use nonstick and refuse to apologize) to medium heat, or until a drop of water sizzles and "dances" around the skillet. You don't have to grease it.
- When measuring oat or coconut flour, sift a bit of it (or whisk it until the lumps are broken up), and lightly spoon the amount called for into a tablespoon or quarter cup measure. Level off with a knife.
- Whisk together egg and cream, and add dry ingredients.
- Whisk batter very well until there are no longer lumps.
- Let it sit for a minute or two to thicken up.
- Pour or scrape batter on to skillet, and cook until bubbles appear on surface of pancake.
- Flip and cook other side for about 30 seconds.
- Serve with butter and sugar-free maple syrup, or a bit of honey, if desired.
Nutrition Facts : Calories 251.7, Fat 14, SaturatedFat 7, Cholesterol 216.8, Sodium 756.6, Carbohydrate 22.5, Fiber 3, Sugar 1.1, Protein 10.5
EXTRA FLUFFY GLUTEN AND DAIRY-FREE PANCAKES
This recipe involves 2 store-bought flour mixtures and a starch to make the perfect flour combination. Instead of beating in the whole egg, the yolk is separated from the white, and the white beaten until stiff peaks form. All of this is folded in to make a tender and fluffy pancake. You'll never remember the gluten-filled version after you taste a bite. :)
Provided by kITCHINcook
Categories Breakfast
Time 20m
Yield 7-9 pancakes, 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 120.3, Fat 3.3, SaturatedFat 0.5, Cholesterol 31, Sodium 170.1, Carbohydrate 18.8, Fiber 0.6, Sugar 2.3, Protein 3.2
GLUTEN-FREE AND LACTOSE-FREE PANCAKES
These gluten-free and lactose-free pancakes are light, fluffy, and delicious. Perfect for breakfast or dessert.
Provided by SheCooks
Categories Pancakes
Time 34m
Yield 2
Number Of Ingredients 7
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.
Nutrition Facts : Calories 501.3 calories, Carbohydrate 69.5 g, Cholesterol 283.9 mg, Fat 18 g, Fiber 7.1 g, Protein 20.3 g, SaturatedFat 9.4 g, Sodium 167.4 mg, Sugar 21.5 g
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