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
Get creative and customize with toppings; maple bacon crumbles and jam? Pina colada pancakes with pineapple, rum syrup and toasted coconut? The possibilities are endless!Courtesy of Amanda Riva of The Hot Plate.
Provided by Food Network Canada
Categories breakfast,brunch,gluten-free,quick and easy
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a bowl, whisk together milk and lemon juice. Set aside for 10 minutes, this will become sour and turn into our buttermilk. Just before adding to batter, stir thoroughly.
- In a large bowl, stir together gluten free all-purpose flour, xanthan gum, baking powder, baking soda and salt. Mix in egg, canola oil, vanilla extract, prepared buttermilk and sugar.
- Heat a skillet or cast iron cook top over medium heat. Spray with cooking spray or grease lightly with canola oil. Add ¼ cups of batter about 2-inches apart on the cooking surface. Cook pancakes until bubbles appear on the surface, flip and continue to cook for an additional 2-3 minutes until browned and cooked through.
- Enjoy pancakes immediately or keep warm in an oven preheated to 250ºF.
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
HEALTHIER GLUTEN-FREE PANCAKES
These are very tender and filling pancakes, excellent with maple syrup. No butter or oil is needed! They don't even need xanthan gum, which lowers the cost.
Provided by Emily
Categories Whole Grain Pancakes
Time 19m
Yield 10
Number Of Ingredients 17
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.
Nutrition Facts : Calories 175.5 calories, Carbohydrate 30.1 g, Cholesterol 39.6 mg, Fat 4.2 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 1 g, Sodium 398.1 mg, Sugar 5.1 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
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