Gluten Free Molasses Pancakes Recipes
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 MOLASSES COOKIES
The best gluten-free molasses cookies are soft and chewy, filled with the flavors of cinnamon, ginger and cloves, dipped in sugar, and, of course, gluten free! These cookies taste just like classic molasses cookies but use Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend, a great all-purpose substitution for wheat-based flour. This recipe makes almost 50 cookies, enough to bring to a holiday cookie exchange or perfect for enjoying them at home and freezing the leftovers for later.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 48
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In large bowl, mix brown sugar, shortening, molasses and egg with spoon. Stir in remaining ingredients except granulated sugar.
- Shape dough by rounded teaspoonfuls into 48 (1-inch) balls. Roll in granulated sugar. Place on ungreased cookie sheet 2 inches apart.
- Bake 9 to 12 minutes or until set and cookies appear dry. Let stand 1 minute; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 6 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
GLUTEN FREE MOLASSES PANCAKES
A delicious alternative to traditional pancakes. This is a thin (like a crepe) gluten free, high fiber, and rich in vitamins and minerals (calcium, potassium, and iron) pancake that even your children will love. Dark pancakes may not be what your familiar with; however, the delicious smell, taste, and the abundance of nutrition will convince you that they are a pancake worth making for you and your family. Enjoy!
Provided by iminsanediego
Categories Breakfast
Time 15m
Yield 4 pancakes, 2 serving(s)
Number Of Ingredients 10
Steps:
- Note: The finished pancake will need very little syrup if pure maple syrup is added to the batter.
- Mix all dry ingredients together in a small bowl.
- Wisk all wet ingredients together in a larger bowl.
- Slowly add the dry ingredients to the wet ingredients as you stir. Place mixture in refrigerator for a minimum of 15 minutes to allow the rice bran to absorb some of the moisture.
- Cook pancakes on warm griddle.
Nutrition Facts : Calories 314.2, Fat 8.3, SaturatedFat 2.8, Cholesterol 114.3, Sodium 545.1, Carbohydrate 52.8, Fiber 1.7, Sugar 12, Protein 8
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- Whisk together the eggs, melted butter or oil, milk, and vanilla., In a separate bowl, whisk together the dry ingredients.
- Stir in the egg mixture., To make pancakes: Preheat the griddle to medium (350°F), greasing it lightly.
- Scoop the batter by 1/4-cupfuls onto the griddle., Cook pancakes for 1 to 2 minutes, till the tops lose their shine and bottoms are golden brown.
- Flip and cook for 1 to 2 minutes on the other side., Serve hot, with butter and syrup., To make waffles: Prepare the batter as directed, adding the extra fat; this will help make the waffles crisp.
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