Imagine feasting on a stack of fluffy pancakes that are not just scrumptious but also incredibly healthy. Yes, that’s what our Gluten-Free Pancakes are all about. These pancakes are perfect for those lazy Sunday brunches, for a quick snack, or to celebrate your gluten-free diet. You’ll be amazed at how light, moist, and filling these pancakes are. Trust us; you’ll soon be reaching out for seconds.
Making Gluten-Free Pancakes is a cakewalk. All you need is a few simple ingredients and a good quality non-stick pan. We assure you that once you get a taste of these fabulous pancakes, you’ll be ditching the processed pancake mixes for our gluten-free version. So, what makes these flapjacks so darn good? It’s the perfect blend of gluten-free flour and unsweetened almond milk, which create a creamy and fluffy batter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Yield: 8 pancakes
Without further ado, roll up those sleeves and let’s dive into the recipe!
Ingredients & Equipment You’ll Need
- 1 cup gluten-free flour
- 1 cup unsweetened almond milk
- 2 tablespoons of sugar
- 1 large egg
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- A non-stick pan
- A whisk
- A spatula for flipping pancakes
The gluten-free flour is the heart of this recipe. It lends the pancake its body and structure while keeping it light and airy. The unsweetened almond milk provides moisture, creamy consistency, and a hint of nutty flavor. We recommend using large organic eggs for added fluffiness. If you are vegan, you can substitute the egg with one tablespoon of ground flaxseeds and 3 tablespoons of water for the same fluffy result.
How To Make Gluten-Free Pancakes
- Combine the gluten-free flour, sugar, baking powder, and salt in a large bowl. Whisk until the dry ingredients are well mixed.
- Add in the almond milk and egg. Whisk until the ingredients are well combined and the batter is smooth. Let the batter sit for a few minutes.
- Preheat your non-stick pan over medium heat. Pour a scoop of the batter onto the pan and cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Repeat steps for the remaining batter. Remember to lightly grease the pan before each batch, to prevent the pancakes from sticking.
- Stack your gluten-free pancakes high and serve with a drizzle of syrup, a dollop of yogurt or fresh berries. Bon App��tit!
Tips For The Best Results
- Use a well-heated pan for even cooking and browning.
- Don’t overmix the batter, it may result in a tough pancake. A few lumps are okay.
Storage Tips
- Pancakes can be refrigerated for up to one week or frozen for two months. Reheat in microwave or oven when ready to serve.
Frequently Asked Questions
Q: Can I use regular cow’s milk instead of almond milk?
A: Yes, you can substitute almond milk with the same amount of regular milk.
Q: Can the sugar be omitted from the recipe?
A: Yes, if you prefer less sweet pancakes, feel free to skip the sugar.
Q: Do the pancakes taste different since they are gluten-free?
A: These pancakes are lighter and healthier but just as delicious as regular pancakes.
Q: Are these pancakes suitable for diabetics?
A: Yes, use an artificial sweetener in place of sugar and these pancakes are diabetes-friendly.
Q: How many pancakes does this recipe make?
A: Depending on the size of your pancakes, this recipe makes 8 medium-sized pancakes.
Nutritional Facts of Gluten-Free Pancakes
- Calories per serving: 155
- Protein: 5.5g
- Carbohydrates: 22.6g
- Fat: 5.8g
So, there you have it, folks! Our show-stopping Gluten-Free Pancakes. These bad boys not only take the lead in the taste department but also win the health game. Experiment with a variety of toppings from berries and figs to maple syrup and chocolate chips. So, go ahead and flip some pancakes. We promise you are going to love every bite!
0 Comments