Gfcf Pancake Recipes

GLUTEN-FREE PANCAKES

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.

FLUFFY LEMON PANCAKES GFCF

Steps:

• For Custard:.
• In a saucepan, dissolve rice starch in the milk substitute and then stir in the sugar.
• Cook over medium heat about ten minutes, stirring constantly, until mixture starts thickening.
• Add the vanilla powder and rose water. Stir with a whisk to keep it from clumping up. Cook a few more minutes only till the mixtures starts to look like a pudding consistency. Remove from the heat.
• Transfer to a bowl and chill for a half an hour.
• For Pancakes:.
• In a bowl beat the egg whites till just start to get stiff.
• In another medium bowl combine the egg yolks, 2 cups of custard, the oil, sugar, salt, lemon juice and zest, baking powder and flour. Beat with mixer till smooth. Fold in egg whites.
• Heat a non-stick griddle over medium high heat and then spray on Baker's joy. You may want to slightly lower heat to just over medium heat so you do not burn your pancakes.
• Scoop out a 1/4 cup of batter onto your griddle for each pancake.
• Pancakes are ready to flip when edges start to look dry and the middle is slightly bubbly. Cook on opposite till slightly tanned.
• Serve with margarine and confectioners sugar, or pancake syrup. Another yummy substitute is Lemon Curd.

GFCF PANCAKE

Steps:

• 1 Mix milk with vinegar, leave it for 5 minutes.
• 2 Add egg, olive oil, and vanilla extract to milk mixture.
• 3 Add flour mix, sugar, baking powder, baking soda, salt. Mix together.
• 4 Cook in the skillet till golden brown on both sides.
• 5 Note: I use Bette Hagman's original gluten-free flour mix.
• 2 parts white rice flour, 2/3 part potato flour, and 1/3 part tapioca flour.