Glutenfreepancakes Recipes
GLUTEN-FREE PANCAKES
This is a conversion of my mother's pancake recipe. They brown up nicely. Leftovers freeze well, and reheat quickly in the microwave for a fast, hot breakfast. Get the maple syrup ready!
Provided by Queen Bead
Categories Breakfast
Time 30m
Yield 12-14 pancakes
Number Of Ingredients 8
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.
Nutrition Facts : Calories 42.3, Fat 3.6, SaturatedFat 0.9, Cholesterol 32.9, Sodium 160.8, Carbohydrate 1.2, Sugar 0.4, Protein 1.5
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
GLUTEN-FREE PANCAKES
I've made these gluten free pancakes dozens of time since being diagnosed with Celiac disease. My kids like them best with chocolate chips (of course!) and maple syrup. -Kathy Rairigh, Milford, Indiana
Provided by Taste of Home
Time 25m
Yield 12 pancakes.
Number Of Ingredients 11
Steps:
- In a large bowl, combine rice flour, potato starch, almonds, sugar, baking powder and salt. , In another bowl, whisk eggs, milk, butter and vanilla; stir into dry ingredients just until moistened. If desired, stir in chocolate chips., Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto a hot griddle; cook until bubbles on top start to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, served with additional mini chocolate chips.
Nutrition Facts : Calories 233 calories, Fat 10g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 508mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
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
PAMELA'S PANCAKES - GLUTEN FREE
Another recipe using Pamela's Baking & Pancake Mix. These are the only pancakes I make - no one ever has the idea that these might be wheat free. Makes 6 4-inch pancakes.
Provided by LARavenscroft
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients until there are no lumps.
- Batter should not be too thick or too thin - add more baking mix or water as necessary.
- Pour 1/4 cup batter onto a pre-heated, lightly greased griddle (medium low heat or 350 degrees for an electric griddle), flip once.
- Serve immediately.
- Extra pancakes can be cooled, then wrapped in plastic and frozen.
- To reheat, remove any wrapping, and microwave pancakes wrapped in a paper towel about 1 minute.
Nutrition Facts : Calories 31.9, Fat 3.1, SaturatedFat 0.6, Cholesterol 31, Sodium 12.7, Carbohydrate 0.1, Protein 1.1
More about "glutenfreepancakes recipes"
10 GLUTEN-FREE PANCAKE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 4 minsPublished 2018-02-02
- Gluten-free pancakes. Begin with a basic crêpe recipe that uses eggs, milk and gluten-free flour. This simple, foolproof batter needs just five minutes to whisk together and is easy enough for children to help out with.
- Almond flour pancakes. Almond flour and almond milk are the key to these fluffy American-style pancakes, plus a little maple syrup and a dash of vanilla extract.
- Almond crêpes with avocado & nectarines. These simple pancakes make for a vibrant, fruity start to the day. Combine ground almonds with eggs to make a speedy gluten-free batter.
- Protein pancakes. Packed with 29g of protein and sandwiched together with yogurt, seeds and blueberry chia jam, these gluten-free beauties pack a flavour punch.
- Coconut flour pancakes. Another great gluten-free substitute, coconut flour is high in fibre and very absorbent, so a little goes a long way. The secret to perfecting this recipe is getting lots of air into the batter from whipped egg whites.
- Vegan pancakes. Gluten-free and vegan, too, these crepes use hemp or coconut milk, egg replacer and gluten-free flour. Your local health-food store may stock egg replacer, or you can shop for it online.
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Category Healthy Buttermilk Pancakes RecipesCalories 207 per servingTotal Time 45 mins
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