Guilt-less Desserts & Treats for your Family
With Shrove Tuesday just around the corner I thought it was time that I finally shared my Gluten Free Pancakes recipe with you.
This Gluten Free Pancake recipe has been in the works for a long, long time. There have been many different versions but this one that I am sharing with you today is the BEST… and it’s so simple that 7 year old H can make them by himself (it’s also a good chance for him to practice his fractions as I don’t have a 1/2 cup measure).
Have you ever bought a Shake ‘n’ Bake Pancake mix? You know the ones that come in the bottle when all you have to do is add some simple ingredients and shake. We are new(ish) to camping and our treat for breakfast whilst at a caravan park would often be pancakes and as we didn’t take my pantry contents with us it was a GF pancake mix from the shops. As with most things, I much prefer to use homemade than store bought so I wanted to make sure that any Gluten Free Pancake recipe I developed could be stored and taken in the camper trailer… or if you’re not a camper then premade and placed in the cupboard for a quickie Gluten Free Pancake fix. The dry ingredients just need to be placed into a bottle/jar. I’ve even made a printable label for you to stick to your bottle so you won’t forget how much to add.
Having a pre-made ready to mix Gluten Free Pancake mix is awesome when you have kids with allergies (this recipe can also be made dairy free by using a dairy free milk). You could send a bottle along with your child to your schools Shrove Tuesday event to make sure that they don’t miss out or pack it in their bag when they go on a sleep over. I’ll be making a massive batch of these Gluten Free Pancakes for our schools annual Pancake Breakfast.
Let me talk to you about the ingredients. I have used a blend of three different Gluten Free flours which are readily available at the supermarkets. Don’t muck with my blend dude. It’s not a lie to say that over a 12 month period I have made these pancakes over 100 times to get the perfect recipe. The flours are not interchangeable. Too much corn flour will make then stodgy and not enough arrowroot/tapioca will make them floppy. I have used Coconut Sugar, but this could be changed for any granulated sugar or even a liquid sweetener like Rice Malt Syrup or Maple Syrup; just reduce the milk by 2 Tablespoons. Now milk; like most baking recipes the creamier the milk the better the end product. These Gluten Free Pancakes are no exception. I have used Coconut Milk but other creamier styles of milk would work also. Nut or Rice Milks tend to be more watery and create a thinner batter. If you must use a watery milk then start with 2/3 Cup and add more as needed. If you are worried about the pancakes tasting like coconut from the milk just add 1 teaspoon of Vanilla Extract.
Now Pancakes aren’t just for Shrove Tuesday or Sunday brunches; these simple Gluten Free Pancakes mean you can have them all the time!! And I also have a Chocolate version that I’ll bring to you soon! If you’re feeling adventurous add some dairy free chocolate chips or berries to the mixture and a long dash of Maple Syrup never goes astray.
- 3/4 Cup plus 1 Tablespoon Arrowroot
- 1/2 Cup Rice Flour
- 1/3 Cup Corn Flour
- 2 teaspoons Baking Powder
- 2 Tablespoons Sugar (of choice)
- ½ teaspoon Salt
- 3/4 Cup Milk (of choice)
- 2 Tablespoons Oil
- 1 Egg
- Optional; Fresh berries, syrup to serve
- Place the dry ingredients into a mixing bowl and lightly whisk.
- Place the wet ingredients into a bowl and whisk.
- Pour the wet ingredients into the dry and whisk until just combined and no lumps remain. Do not over mix.
- Allow the mixture to stand at room temperature for 30 minutes. (If you simply can't wait you can skip this part and use it immediately however the pancakes have a fluffier consistency if left)
- Heat a frypan over medium heat until hot. Grease with oil spray or butter. Use a 1/4 Cup measure and near fill it with the pancake batter. Pour gently onto the hot pan. Cook for 1-2 minutes, or until the up side is full of bubbles and the underside is a golden. Flip the pancake and cook until it too is golden (approximately 1-2 minutes).
- Repeat with the remaining mixture, remembering to regrease/butter the pan between each pancake.
- Serve with fresh berries etc.
- Place the dry ingredients into a bottle/jar and shake.
- The jar can be kept in the cupboard or taken camping etc. Just add the dry ingredients and shake!