Gluten-Free Pancake Recipes
February 6, 2018
If you’re one of the people who find themselves saying, ‘why don’t we eat pancakes all year round?!’ then you’re on the same page as the URBAN Eat team. They’re easy, delicious, and when combined with the right ingredients, can provide a lovely balanced meal. It seems like everyone enjoys a pancake, but they’re not ideal for our gluten-free friends and family. We’ve compiled some of our favourite gluten-free pancake recipes so everyone can have a flippin’ delicious Pancake Day!
Coconut flour is a healthy alternative to wheat flour and with the combination of vanilla and honey, it also gives the pancake a lovely creamy edge. Why not try these with a dollop of cream and some fresh fruit.
- 4 large eggs, at room temperature
- 1 cup coconut milk
- 2 teaspoons pure vanilla extract
- 1 tablespoon honey or coconut nectar
- ½ cup plus 1 tablespoon (63 g) coconut flour
- ¼ teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon finely ground sea salt
- Coconut nectar, honey, pure maple syrup or fruit compote to serve
- Beat the eggs into a mixing bowl and using a whisk, beat until frothy. Mix in the coconut milk, vanilla and honey.
- In another bowl, whisk together the coconut flour, baking soda, salt and cinnamon.
- Gradually add half of the dry ingredients slowly to the wet ingredients, mixing the whole time to avoid lumps. Once added, beat for about 30 seconds. Scrape down the sides of the bowl, then add the remaining dry mixture then beat for another minute or two (until the coconut flour is completely mixed into the batter and has fully absorbed the liquid).
- Grease the heated pan with coconut oil. Spread the oil evenly between each batch). Spoon the batter into the pan to create pancakes that are 2 to 3 inches in diameter then spread them out with the back of a spoon (Keep them small for easier flipping.)
- Cook for 2 to 3 minutes, or until the pancakes are bubbling and well set, then flip and cook for another 1 to 2 minutes.
We promise these egg-free, dairy-free pancakes are just a delicious as the real things. Fry these up for breakfast, lunch, or dinner, they’re always a winner! Top these pancakes with maple syrup and seasonal fruit.
- 3 cups of rice flour (450 g)
- 2 tablespoons of sugar (30 g)
- 1 teaspoon baking of powder (5 g)
- 1 teaspoon of salt (5 g)
- 1/4 cup of vegetable oil (60 mL)
- 1/2 teaspoon of vanilla extract (2.5 mL)
- 3 cups of soy milk, or your favorite non-dairy milk (750 mL)
- 3 tablespoons of oil (45 mL) or as needed for cooking
- In a bowl, combine flour, sugar, baking powder, and salt. Add remaining ingredients and whisk until the mixture is smooth.
- Heat 1 tablespoon of oil (15 mL) in a non-stick pan over medium heat. Pour about 1/4 cup (60 mL) of batter into a pan. Cook pancake for 2 minutes on each side until lightly golden. Repeat with remaining batter, adding oil as needed.
This is a very versatile recipe. You can substitute in brown rice flour or sweet rice flour depending on whether you fancy a sweet or savoury pancake.
- Beat together all ingredients in a mixing bowl until smooth.
- Pour a 1/4 cup measure of the batter mix into a medium sized, hot, non-stick pan.
- Turn skillet to distribute batter evenly around the pan.
- Cook about 30 seconds per side.