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Classic Gluten Free Pancakes
servings
4 people
time
20 min
These gluten free pancakes are the perfect way to kick off the weekend while still in your pyjamas.
These gluten free pancakes are the perfect way to kick off the weekend while still in your pyjamas.
What better reason to get up in the morning than for a plate piled high with freshly made pancakes? This easy gluten free pancake recipe provides a slightly more pillowy alternative to our other basic pancake and crêpes recipes. It uses fluffy gluten free bread as the base for the batter, making the pancakes that bit fuller. Perfect for supporting handfuls of fresh berries, generous servings of maple syrup or oodles of thick chocolate sauce.
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Preparation
in 5 minutes
Cooking
in 15 minutes
Temperature
120 °C
- Crumble 2 1/2 bread slices and put in a large bowl.
- Add the rest of the ingredients and use an emulsion blender to beat together until bread is no longer a crumb and the batter becomes fluffier, around 1 minute.
- Heat a non-stick pan on medium. Pour 1/4 cup of the batter into the pan. Repeat until your pan is full but not crowded.
- When bubbles rise to the surface and the bottom is brown, flip each pancake and brown the other side.
- Keep finished pancakes in an oven at 120°C until all pancakes are made.
- Serve with raspberry compote, maple syrup, butter, or anything you like!
Ingredients
2 1/2
slices
or
2 1/2
slices
2
eggs
3/4
cup
milk
2
tbsp
sugar
1
tsp
baking powder
1/2
tsp
baking soda
1/2
tsp
vanilla extract
1/2
tsp
sea salt
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No sesame added
Palm oil free
Wheat free
Vegetarian
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in this recipe
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