Don’t miss out on pancake day even if you’re gluten free!
My child loves pancakes. But when she was diagnosed with coeliac disease 4 years ago, just before pancake day, we all panicked as to what we would use, how we would make them. Would they taste ok.
I searched & googled like crazy. What was the best recipe. I don’t remember where I found this one on Facebook, I’ve never seen page again much to my disappointment & I didn’t screenshot it as I normally do. But whoever it was, thank you. Because it works.
And it’s the one recipe we’ve used ever since.
When posted my pancake post in a few groups & the video on the GFLC Instagram page. I was asked if it would work with cornflour and recipes for that are at the bottom of the post. I tested mine against the current measurements & I’d adjust it to 150g GF SR flour & 200 milk. A couple of of other suggestions came in from two ladies who use different recipes & I’ve posted their recipes at the bottom.
If you have a go, tag me using #glutenfreelittlecook into your Facebook or Instagram posts. Definitely not missing out on this event!
250ml Milk – your preferred dietary choice
125g GF SR Flour
1 tbsp melted butter or oil
It makes around 4-6 medium sized pancakes.
It makes around 4-6 medium sized pancakes. Double the mixture for more (we do!!)
- Weigh the flour in a large bowl
- Add half the milk and egg.
- Whisk until combined. Add remaining milk.
- Continue to whisk until smooth, no lumpss and the consistency of single cream.
- Heat your frying or crepe pan. I picked up a new crepe pan last year to give it a go but a regular frying pan works just as well.
- Lightly brush with melted butter/oil when hot. You aren’t frying it so it doesn’t need to be swimming in oil. Wipe on, wipe off!
- I use an American 1/2 cup measuring cup to pour the mixture into the centre of the pan. Use a ladle, jug or a small cup for a similar amount.
- Lifting the pan, rotate it to spread out the mixture evenly.
- Put back onto the heat & cook. The edges will change colour first from less opaque to a more solid pale white/cream. Takes 1-2 minutes.
- Loosen the edges with a palette knife, spatula working your way into the middle
- Flip the pancake if you are feeling brave or use the palette knife to turn it.
- Cook for a further 1-2m until the second side is golden brown.
- Serve whilst warm, cover with lemon & sugar, nutella, fruit, whatever takes your fancy
- And repeat……. and enjoy your gluten free pancakes!
Gluten and Dairy Free Pancakes
200g GF SR Flour
200ml Cashew Milk (your dietary preference)
4 tbsp apple sauce.
Gluten Free Cornflour Pancakes
If you have a go, let me know how you get on.
*The crepe pan links to Amazon where if you do purchase I will gain a small commision.