Gfcf Pancake Recipes

FLUFFY GLUTEN-FREE PANCAKES

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.

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.

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.

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.

GLUTEN-FREE PANCAKES

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.

GLUTEN FREE, CASEIN FREE COPYCAT IHOP PANCAKES

Steps:

• Preheat electric griddle to 375 degrees F.
• Sift together dry ingredients into mixing bowl; set aside.
• Stir rice milk and cider vinegar into a small bowl, set aside.
• Beat eggs in large mixing bowl and add canola oil. Whisk in rice milk/vinegar mixture.
• Whisk in flour mixture just until combined. Batter will be thin and lumpy, but don't overmix; otherwise the pancakes will be tough.
• Using shortening or GFCF margarine, grease the preheated pancake griddle. Pour pancake batter by 1/4 cup onto hot griddle, leaving room for batter to spread and make turning easy.
• When pancakes are full of bubbles and lightly browned on the bottom, turn and cook until evenly browned.
• For variety, use 1 cup applesauce and 1-1/2 cups rice milk; add 2 teaspoons cinnamon and 1/2 teaspoon nutmeg.