EASY GLUTEN-FREE PANCAKES {DAIRY-FREE & VEGAN OPTION}
An easy gluten-free pancake recipe with a dairy-free and Vegan option. A gluten-free pancake mix made with a few simple ingredients that make fluffy pancakes every time!
Provided by Audrey from Mama Knows Gluten Free
Categories Breakfast
Time 15m
Number Of Ingredients 9
Steps:
- In a large bowl whisk the egg (or egg replacer), granulated sugar, pure vanilla extract, and the vegetable oil together.
- Add the gluten-free flour, xanthan gum (leave out if your flour already has it), gluten-free baking powder, and salt to the egg mixture and mix until fully combined.
- Stir in milk and mix until smooth. For thinner pancakes stir in 1 to 2 tablespoons of milk.
- Scoop the batter into a 1/4 cup measuring cup and pour the batter onto a greased griddle or pan for each pancake.
- Cook the pancakes until the batter starts to bubble and pancakes start to puff. Flip/turn the pancakes and cook the pancakes until they are golden brown.
- Top with butter, syrup or favorite topping. Enjoy!
- These pancakes can be frozen and reheated in the microwave. To freeze the pancakes, allow them to completely cool and place them on a parchment lined baking sheet and flash freeze them for 10 minutes. Flash freezing them keeps them from sticking together. Once the pancakes are flash frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or air-tight container.
Nutrition Facts : ServingSize 1 pancake, Calories 151 kcal, Carbohydrate 16 g, Protein 6 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 115 mg, Sodium 129 mg, Fiber 1 g, Sugar 4 g
GLUTEN-FREE VEGAN PANCAKES
Looking for a gluten-free pancakes recipe that is also free from dairy and eggs? Your allergies don't have to hold you back from gloriously fluffy pancakes!
Provided by MOMables.com
Number Of Ingredients 9
Steps:
- Grease a griddle, and preheat over medium heat. (Or you can use a pan on your stovetop.)
- In a medium mixing bowl, sift together the flour, flax meal, baking powder, cinnamon, and salt.
- In a separate bowl, combine the maple syrup, vanilla, applesauce, and milk. Slowly mix half of the liquid into the dry ingredients, stirring continuously, and the rest 1/4 cup at a time to avoid a runny batter. Mix until you get the lumps out of the batter.
- On your griddle, begin to cook the pancakes, using about 1/4 cup of the batter for each one.
- Cook for 1 to 2 minutes, until they start to bubble around the edges and flip. Cook for another 1 to 2 minutes. Remove from the griddle, and serve.
Nutrition Facts : ServingSize 3 pancakes, Calories 208 calories, Sugar 10.8g, Sodium 178.1mg, Fat 1.2g, SaturatedFat 0.1g, Carbohydrate 45.7g, Fiber 2.7g, Protein 4.6g, Cholesterol 1.2mg
GLUTEN FREE RICE FLOUR CRêPES
With fewer fats and calories, this rice flour crepes recipe is also gluten-free and dairy-free, perfect with sweet or savoury fillings. Ready in 20 min!
Provided by Foodaciously
Categories Desserts
Time 25m
Number Of Ingredients 5
Steps:
- Mix the rice flour with salt. In a separate bowl, whisk the eggs with oat milk. Fold the beaten eggs into the flour a few ladles at a time to prevent lumps. Incorporate the vegetable oil into the batter and whisk well until smooth.
- Pour one ladle of batter into a crepe pan or a non-stick frying pan. Tilt the pan to spread the batter over the surface. Cook for 1 to 3 minutes.
- Flip the crepe over and cook for 1 further minute until golden. Serve warm with Greek yoghurt and fresh strawberries or your favourite fillings.
Nutrition Facts : Calories 138 calories, Carbohydrate 20 calories, Fat 5 grams, Fiber 1 grams, Protein 4 grams, SaturatedFat 1 grams, Sugar 2 grams, UnsaturatedFat 4 grams
RICE FLOUR PANCAKES (3-INGREDIENTS)
This 3-Ingredient Rice Flour Pancakes recipe is gluten-free, vegan, and perfect for an allergy-friendly breakfast. Serve them with syrup and berries or your favorite toppings.
Provided by Carrie Forrest, MPH in Nutrition
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- Combine the rice flour, plant-based milk, and banana in the base of a high-speed blender.
- Blend on high for 20-30 seconds, or until the mixture is completely combined and creamy.
- Heat a large nonstick skillet or griddle over medium heat. After the skillet has heated for a few minutes, pour the batter into 4 pancake shapes on the hot surface.
- Let the pancakes cook for about 3 minutes, and then use a spatula to flip each pancake over.
- Cook the pancakes for another 3 minutes, or until both sides are a golden brown.
- Repeat the process until you have used up all of the batter.
- Serve hot, with your choice of pancake toppings.
Nutrition Facts : Calories 207 calories, Sugar 7.3 g, Sodium 47.1 mg, Fat 1.5 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 45.5 g, Fiber 2.5 g, Protein 3.4 g, Cholesterol 0 mg
EASY VEGAN CREPES
Practice your flip and try our easy vegan crepe recipe. These super simple vegan pancakes use a few basic swaps to create a stack of sweet or savoury crepes
Provided by Caroline Hire - Food writer
Categories Main course
Time 30m
Yield Makes 6 small pancakes
Number Of Ingredients 5
Steps:
- Put the flour in a bowl and make a well in the centre. Pour in the Orgran egg replacer and a quarter of the milk.
- Use an electric whisk to thoroughly combine the mixture, then beat in another quarter of the milk. Once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
- Heat a small non-stick frying pan with a splash of oil. When hot pour a small amount of the mixture into the pan and swirl around to coat the base - you want a thin layer.
- Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more oil to the frying pan as necessary.
- Serve with an orange wedge and a drizzle of agave syrup or filling of your choice. This mixture keeps for a few days if you store it covered in the fridge. Give it a good whisk before using.
Nutrition Facts : Calories 108 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 16.2 grams carbohydrates, Sugar 0.7 grams sugar, Fiber 0.2 grams fiber, Protein 3.6 grams protein
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