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
Stir up these pancakes with Bisquick™ Gluten Free pancake & baking mix, and breakfast is on the table in 20 minutes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 10
Number Of Ingredients 4
Steps:
- Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary. In large bowl, stir all ingredients until well blended.
- For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook pancakes until bubbles form on top and edges are dry. Turn and cook other sides until golden brown.
Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Pancake, Sodium 150 mg, Sugar 2 g, TransFat 0 g
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
DELICIOUS GLUTEN-FREE PANCAKES
Makes fluffy pancakes with a consistency and taste comparable to those made with wheat flour. Serve with your choice of condiments.
Provided by AC6AA
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 35m
Yield 10
Number Of Ingredients 12
Steps:
- In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.
- Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.
Nutrition Facts : Calories 146.9 calories, Carbohydrate 20.4 g, Cholesterol 29.5 mg, Fat 5.8 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 268.8 mg, Sugar 1.5 g
GOLLY GEE GLUTEN-FREE PANCAKES
A trip to the health food store will be necessary for these flapjacks, but it is worth it. While there, pick up some real maple syrup to serve with them!
Provided by Kevin Ryan
Categories Whole Grain Pancakes
Time 25m
Yield 3
Number Of Ingredients 10
Steps:
- In a medium mixing bowl, beat the egg with the apple juice and melted butter. Add the remaining ingredients and stir.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. This batter must be used right away and can not sit and wait.
Nutrition Facts : Calories 179.2 calories, Carbohydrate 26.7 g, Cholesterol 72.2 mg, Fat 6.5 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 310.6 mg, Sugar 2.8 g
GOLLY GEE GLUTEN-FREE PANCAKES
A trip to the health food store will be necessary for these flapjacks, but it is worth it. While there, pick up some real maple syrup to serve with them!
Provided by Allrecipes Member
Categories Whole Grain Pancakes
Time 25m
Yield 3
Number Of Ingredients 10
Steps:
- In a medium mixing bowl, beat the egg with the apple juice and melted butter. Add the remaining ingredients and stir.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. This batter must be used right away and can not sit and wait.
Nutrition Facts : Calories 179.2 calories, Carbohydrate 26.7 g, Cholesterol 72.2 mg, Fat 6.5 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 310.6 mg, Sugar 2.8 g
GOLLY GEE GLUTEN-FREE PANCAKES
A trip to the health food store will be necessary for these flapjacks, but it is worth it. While there, pick up some real maple syrup to serve with them!
Provided by Kevin Ryan
Categories Whole Grain Pancakes
Time 25m
Yield 3
Number Of Ingredients 10
Steps:
- In a medium mixing bowl, beat the egg with the apple juice and melted butter. Add the remaining ingredients and stir.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. This batter must be used right away and can not sit and wait.
Nutrition Facts : Calories 179.2 calories, Carbohydrate 26.7 g, Cholesterol 72.2 mg, Fat 6.5 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 310.6 mg, Sugar 2.8 g
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