Orange Millet Pancakes Gluten Free Recipes
GLUTEN-FREE HONEY-NUTS-N-OATS PANCAKES
The flour blend recipe makes more than you'll need to cook up these pancakes. Just transfer the remaining flour to an airtight storage container and place it in a cool, dry place or refrigerate it. Now, you'll be ready to make your next gluten-free recipe.
Provided by Silvana Nardone
Time 30m
Yield 12 pancakes
Number Of Ingredients 19
Steps:
- For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
- For the pancakes: In another large bowl, whisk together 1 cup of the gluten-free flour blend, almond flour, millet flour, baking powder and salt. (Reserve the remaining gluten-free flour blend for another use.)
- In a medium bowl, whisk together the milk, eggs, oil, honey, vanilla extract and almond extract if using; stir into the flour mixture until combined.
- Heat a large nonstick skillet or griddle and grease with butter. Scoop 1/4-cup mounds of batter into the skillet and spread to make 3-inch rounds. Cook over medium heat until the pancakes are golden on the bottom, about 2 minutes. Flip and cook until fluffy and cooked through, about 2 minutes more. Transfer the pancakes to plates and top with the almonds and maple syrup.
Nutrition Facts : Calories 341 calorie, Fat 9.5 grams, SaturatedFat 2 grams, Cholesterol 37 milligrams, Sodium 409 milligrams, Carbohydrate 60 grams, Fiber 2 grams, Protein 5 grams, Sugar 5 grams
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
EASY GLUTEN FREE OATMEAL PANCAKE RECIPE BY TASTY
Here's what you need: rolled oats, nutmeg, cinnamon, baking powder, salt, almond milk, eggs
Provided by Shashi Charles
Categories Breakfast
Yield 2 servings
Number Of Ingredients 7
Steps:
- Add the rolled oats to a blender and blend till they resemble a flour-like consistency. Then, spoon them into a bowl.
- Also to the bowl, add in the baking powder, salt, cinnamon and nutmeg and mix with a spoon. Then, add in the milk and eggs and mix till well incorporated. Set mixture aside for 5-8 minutes to thicken up.
- While waiting, place a pan over a low-medium flame and let it warm.
- When pancake mixture is thickened, grease pan with vegan butter and ladle 2-3 tablespoonfuls of mix onto pan. Cook 2-3 minutes on each side, until golden.
- Serve pancakes with whipped cream, maple syrup or jam, and raspberries.
- *Note:* If you are using store bought oat flour - approximately 1.75 cups of oat flour = 1 cup of rolled oats.
- Enjoy!
Nutrition Facts : Calories 124 calories, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 9 grams, Sugar 0 grams
AMAZING ALMOND FLOUR PANCAKES (GLUTEN-FREE AND PALEO-FRIENDLY)
While trying many of the grain free pancake ideas out there, I discovered that many pancake recipes are just too 'eggy' or include bananas in the recipe. A lot of the recipes resulted in pancakes that were too flat and broke apart when flipping. I wanted a recipe that was like the Aunt Jemima® pancakes I grew up with: delicious and fluffy. After much experimentation with recipes and reading forum comments, I finally put together something reminiscent of childhood quality pancakes. Top with maple syrup and fresh fruit.
Provided by Craig Miceli
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat a lightly oiled griddle to 375 degrees F (190 degrees C).
- Whisk almond flour, chocolate chips, baking soda, salt, and cinnamon together in a bowl. Whisk egg, egg white, honey, and vanilla extract together in a separate bowl. Stir flour mixture into egg mixture, adding enough water to reach a pancake batter consistency.
- Drop batter by large spoonfuls onto the prepared griddle and cook until pancakes are golden brown and 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 57.3 calories, Carbohydrate 6.6 g, Cholesterol 46.5 mg, Fat 2 g, Fiber 0.3 g, Protein 2.6 g, SaturatedFat 0.9 g, Sodium 228.6 mg, Sugar 6.2 g
ORANGE MILLET PANCAKES (GLUTEN-FREE)
From the Bastyr University newsletter. I haven't tried this yet, but am looking forward to it and don't want to lose it.
Provided by Tinkerbell
Categories Breakfast
Time 24m
Yield 10 5-inch pancakes
Number Of Ingredients 13
Steps:
- Pulse the sugar in a spice grinder or food processor a few times, to make the sugar finer, but not a powder.
- Over medium-high heat, toast the 1/4 of whole millet in a dry skillet for about 5 minutes, or until the millet begins to pop and gives off a toasty aroma. Set aside.
- Combine the flour, sugar, baking soda and salt in a small bowl and set aside.
- In a separate bowl, beat the egg then add vanilla, milk, zest and stir to combine. Whisk in the olive oil.
- Pour the wet ingredients into the dry ingredients and whisk until combined.
- Whisk in the 1/4 cup of toasted millet.
- Heat a cast iron pan or griddle over medium heat and allow to get very hot. Rub the pan with a little bit of safflower oil.
- *Before scooping or pouring each pancake, stir the batter and scoop from the bottom, as the whole millet will settle.
- Scoop or pour 1/4 cup of the batter onto the griddle and cook for about 1-2 minutes on each side.
- Repeat until batter is used up.
- Meanwhile, over medium-low heat, combine the maple syrup and orange juice to gently warm it. Drizzle over pancakes and garnish with an orange slice.
Nutrition Facts : Calories 205.8, Fat 8.1, SaturatedFat 1.4, Cholesterol 21, Sodium 377.8, Carbohydrate 28.2, Fiber 2.7, Sugar 4.8, Protein 5
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