With gluten intolerance, the typical pancake is one of the items you would eliminate from your meal planning. It’s such a shame though , as pancakes have become a standard breakfast item for good reason. It’s quick and easy to prepare and you can make exciting combos with different fruits, to add to your fiber intake, or even make dessert pancakes with chocolates (and more yummy ideas you can think of!).
And so what a relief that with flour options other than wheat, the fantastic pancake can still be a mainstay on your breakfast table.
Here’s a great recipe to follow:
1 cup Brown Rice flour – provides sweet and nutty flavor
1 cup Sorghum Flour – close to regular wheat
3/4 cut White Rice flour – lends a light texture
1/4 cup cassava starch – helps to make products less dense
1/4 teaspoon Xanthan Gum – helps give it a fluffy texture (optional)
1 tsp salt
1 tbsp baking powder
1/4 cup sugar
1 tbsp butter
An option is to get ready made gluten-free pancake mixes. if you don’t know where to source all these different ingredients.
1 cup milk
1/2 cup frozen blueberries, thawed (20% off offer on blueberries for home delivery until this Sunday!)
Combine and sift together all dry ingredients. Beat the egg separately in a small bowl and add in milk. Whisk this into the dry ingredients and add in melted gluten free butter. You can choose to mix in the blueberries at this point.
Heat a frying pan on your stove, add in 1 tbsp of oil and coat the surface. Pour around a quarter of a cup of batter. As for me, I like to wait for the batter to have a few bubbles as it cooks and place around 6 to a dozen berries to evenly cover the whole pancake. After around 3 minutes, flip the pancake and let the other side cook for another minute.
Serve with honey or maple syrup and add in more fruits, if desired. Enjoy!
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