What can be stacked sky-high, drenched in chocolate drizzle and devoured on the Shrove Tuesday of each passing year? You guessed it - delicious, fluffy and oh so, scrumptious pancakes! Pancake Tuesday is fast approaching and we want to make sure that you have exactly what you need to enjoy this lush breakfast staple to its very fullest.
Grab some almond milk, seasonal berries and your favourite gluten-free pancake recipe and indulge guilt-free this Pancake Tuesday.
To help you get inspired and discover the many and not to mention, extra tasty, variations in how you can create your stack of pancakes, here are 5 of the best gluten-free pancake recipes around:
Strawberry Buckwheat Pancakes
A recipe by Jamie Oliver
g / ml cups / oz
•300ml almond milk
•1 teaspoon vanilla extract
•75 g blanched almonds
•100 g buckwheat flour
•100 g rice flour
•2 level teaspoons baking powder
•1 ripe banana
•350 g seasonal berries , such as strawberries, blackberries, raspberries, blueberries
•1 sprig of fresh rosemary
•4 tablespoons Greek yoghurt
1.Pour the milk into a blender with the vanilla extract, almonds, flours and baking powder. Peel and add the banana, then blitz until smooth.
2.Place a large non-stick frying pan on a medium heat. Once hot, for each portion of two pancakes add 1 teaspoon of oil to the pan with 3 tablespoons of batter per pancake.
3.Push some sliced strawberries or whole berries into the batter, then cook for 4 minutes, or until nicely golden on the bottom (the first pancakes are always slightly awkward as you’re adjusting your temperature control).
4.Flip over, apply a little pressure with a fish slice and cook for 2 minutes, or until golden on the other side, then transfer to a plate, fruit side up. Wipe out the pan with a ball of kitchen paper and repeat the process.
5.Stick the sprig of rosemary into the maple syrup bottle and use it to lightly brush syrup over the hot pancakes. Top each portion with a dollop of yoghurt and serve with extra berries on the side.
Vegan Gluten Free Banana Pancake
by the Simple Vegan Blog
•1 cup rice flour (150 grams)
•1 cup oat flour (120 grams)
•2 teaspoons gluten-free baking powder
•1/2 teaspoon salt
•1 teaspoon ground cinnamon
•1 cup soy milk (250 milliliters)
•2 tablespoons agave syrup
•2 teaspoons vanilla extract (optional)
•1 tablespoon extra virgin olive oil
1.Mix dry ingredients in a bowl (rice flour, oat flour, baking powder, salt and cinnamon).
2.Mix wet ingredients in another bowl (milk, agave syrup, vanilla extract and oil). Add sliced bananas and blend until smooth. You also can add
smashed bananas, so you won’t need to blend.
3.Combine dry and wet ingredients with a blender or with a wood spoon.
4.Place 1/4 cup of batter in a hot pan lightly greased and cook for about two minutes for each side.
5.Serve with sliced banana and agave syrup.
Lemon Blueberry Quinoa Pancakes
A recipe by Ambitious Kitchen
•1 cup cooked quinoa
•3/4 cup white whole wheat flour or whole wheat pastry flour
•2 teaspoons baking powder
•1/4 teaspoon salt
•1/4 cup unsweetened vanilla almond milk or coconut milk
•1 tablespoon coconut sugar or honey
•1 teaspoon pure vanilla extract
•1/3 cup fresh lemon juice
•zest of 1 large lemon
•1/2 tablespoon coconut oil, melted
•3/4 cup fresh or frozen blueberries
1.In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, milk, vanilla, honey and lemon juice until smooth. Add wet ingredients to dry ingredients and whisk to combine. Finally stir in melted coconut oil, then gently fold in blueberries.
2.Lightly coat a large non-stick skillet or griddle with coconut oil and heat over medium. Drop batter by 1/4 cup onto skillet. Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter. You may need to lower the heat to
medium lowafter the second round to prevent burning.
3.Makes about 9 pancakes, 3 pancakes each. Top with fruit preserves, honey and/or nut butter.
A recipe by Cookie and Kate
•1 cup buckwheat flour (or ½ buckwheat and ½ flour of choice)
•1 tablespoon sugar
•1 teaspoon baking powder
•1 teaspoon baking soda
•¼ teaspoon salt
•1 ¼ cups buttermilk, shaken*
•1 large egg
•½ teaspoon pure vanilla extract
•Butter, for the skillet
1 pint strawberries, hulled and sliced into bite-sized quarters or halves
•1 teaspoon sugar
•1 tablespoon maple syrup or honey
1.Roast the strawberries:
preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. In a medium bowl, gently toss berries with the sugar and maple syrup/honey. Arrange the strawberries in a single layer on the baking sheet. Roast for 30 minutes, stirring halfway, or long enough for the berry juices to thicken but not burn (watch the edges in particular).
2.Make the pancakes: in a medium mixing bowl, mix together the flour(s), sugar, baking powder, baking soda and salt. In a liquid measuring cup, measure out the buttermilk. Beat in the egg and vanilla extract.
3.All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.
4.Preheat your skillet over medium-low heat and brush with 1-½ teaspoons of butter. Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about 1 inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
5.Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree Fahrenheit oven to keep warm. Repeat the process with the remaining batter, adding more butter when needed. Serve immediately.
American Style Gluten Free Pancakes
A recipe by Madeleine Shaw
•250g of gluten free flour
•2 tbsp. of coconut sugar
•2 tsp. if baking powder
•¼ tsp. of sea salt
•½ tsp. of cinnamon
•1 egg, beaten
•200ml of almond milk
•3 tbsp. of melted coconut oil
•1 tsp. of vanilla extract
•Butter or coconut oil for cooking
•Toppings: melted chocolate (I love Ombar), maple syrup, toasted coconut flakes, frozen berries
1. Mix the flour, sugar, baking powder, salt and cinnamon together in a bowl.
2. In another bowl mix the egg, milk, oil and vanilla.
3. Mix both together.
4. Heat some oil/butter in a pan on a medium heat, spoon out 2 tbsp. of the batter onto the pan and cook for 2-3 mins each side until cooked through. Repeat with the rest of the mixture.
5. Stack the pancakes and add the toppings.
6. Serve warm