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Easy Gluten Free Pancake recipe | Glutarama
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5 from 7 votes

Easy Gluten Free Pancakes

Everyday is pancake day in our house! This easy gluten free pancake recipe works every time to make more simply increase the serving size and follow the instructions
Prep Time35 minutes
Cook Time30 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Dessert
Cuisine: Gluten Free
Keyword: Dairy Free, Easy, Gluten Free, Pancake Day, Shrove Tuesday
Servings: 12 pancakes
Calories: 122kcal
Author: Glutarama

Ingredients

  • 250 g gluten free plain flour
  • 4 egg(s)
  • 450 ml milk or dairy free alternative
  • 2 tbsp melted butter or dairy free alternative such as sunflower or coconut oil

Topping/Filling Ideas (we have these on the table every time)

  • banana(s)
  • Strawberries
  • Blueberries
  • Nutella
  • Maple Syrup
  • Lemon Juice
  • Caster Sugar
  • Squirty Cream

Instructions

  • Measure out the flour into a large bowl and crack the eggs into the centre, whisk together like your life depended on it!
  • The mixture will be very thick and 'claggy' at this point and probably get stuck in your whisk, have faith, start to add 400ml of the milk but only a little at a time. Keep whisking furiously until the mixture looks smooth, you get a work out with this recipe!
  • Once 400ml of the the milk has been added, allow the mixture to rest, you need to do this with any GF batter mixture i.e Yorkshire's to allow the flour to plump up. I normally give it 30mins at room temp.
  • After 30mins you may need to add just enough milk to loosen the batter so that it can pour freely, you want a pouring double cream thickness. This is when you can add the remainder 50ml of milk if you wish (a splash more may be necessary to get a pouring consistency, this depends on the GF flour blend you have used)
  • Heat the frying pan on a medium ring, these pancakes cook better on a lower heat for slightly longer, I use a tiny knob of butter in the pan each time. If dairy free use oil, even better one of those oil sprays, so much easier.
  • Have a peek of the underside of the pancake and give the pan a jiggle, if the pancake slips about freely and sounds like sandpaper your read to flip over. Using a spatula or traditional flipping motion is up to you - good luck if you choose the latter, I'm not always feeling that brave!
  • Once the second side has been gently browned to perfection (half the time of the first) slide the pancake onto a plate to serve. Alternatively pop onto a plate in the oven on the plate-warming setting or 40-50°C to keep warm.
  • Once your ready fill and decorate your pancakes to your liking - enjoy!

Nutrition

Calories: 122kcal | Carbohydrates: 15g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 59mg | Potassium: 71mg | Fiber: 2g | Sugar: 3g | Vitamin A: 223IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg