Gluten Free Pancakes Recipes

Steps:

• Combine all dry ingredients in a bowl.
• In a separate bowl, whisk together milk, eggs, and cooking oil.
• Add milk mixture to the dry ingredients, and whisk until well blended.
• Let stand for about 10 minutes.
• Preheat ungreased, non-stick frying pan to medium heat.
• Pour batter by spoonfuls onto the hot pan.
• Pancakes are ready to be turned over when the edges are no longer glossy, and the bubbles that pop stay open. To check the second side for doneness, you just have to lift an edge of the pancake up with a spatula and take a peek.

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.

Steps:

• Add the rolled oats to a blender and blend till they resemble a flour-like consistency. Then, spoon them into a bowl.
• Also to the bowl, add in the baking powder, salt, cinnamon and nutmeg and mix with a spoon. Then, add in the milk and eggs and mix till well incorporated. Set mixture aside for 5-8 minutes to thicken up.
• While waiting, place a pan over a low-medium flame and let it warm.
• When pancake mixture is thickened, grease pan with vegan butter and ladle 2-3 tablespoonfuls of mix onto pan. Cook 2-3 minutes on each side, until golden.
• Serve pancakes with whipped cream, maple syrup or jam, and raspberries.
• *Note:* If you are using store bought oat flour - approximately 1.75 cups of oat flour = 1 cup of rolled oats.
• Enjoy!

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.

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.

Steps:

• Combine white rice flour, oat flour, tapioca starch, flax seed meal, oatmeal, 1/3 cup plus 2 tablespoons potato starch, brown sugar, baking powder, salt, cinnamon, and baking soda in a large bowl.
• Mix milk, eggs, applesauce, and vanilla extract together in a bowl. Make a well in the center of the flour mixture and add the milk mixture. Stir batter until liquids are fully incorporated.
• Heat a skillet over medium heat and lightly spray with cooking spray. Ladle the batter onto the pan using a 1/3-cup measuring cup. Cook until edges of pancake begin to dry, about 2 minutes. Flip and cook until other side is browned, about 2 minutes more.