Gluten Free Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup gluten free flour 2 tsp baking powder 2 tbsp sugar 1 large egg, beaten 1 cup soymilknut free vegetable oil for frying
1 Sift the flour with the salt, and sugar
2. Make a well in the center, add the egg and half the milk and whisk ( don't overmix) to form a smooth creamy batter. Stir in the remaining milk.
3. Heat a little oil in a frying pan over a medium heat. Pour off the excess. Ad enough batter to the pan to make a pancake about five inches in diameter and cook untill bubbles appear and pop on the surface and the pancake is almost set and brown underneath, about 1 1/2 minutes. Flip with a spatula and quickly cook the other side. Slide out onto a plate and keep warm while you cook the remainder. Heat the pan with a little more oil between each pancake. If you have a big pan, you could cook 2-3 pancakes at a time.
4. Serve the pancakes hot with maple syrup, honey, ect.
This recipe comes from Allergy Free Cookbook by Alice Sherwood.
Number of Servings: 4
Recipe submitted by SparkPeople user CARRIEBRUNO1.
2. Make a well in the center, add the egg and half the milk and whisk ( don't overmix) to form a smooth creamy batter. Stir in the remaining milk.
3. Heat a little oil in a frying pan over a medium heat. Pour off the excess. Ad enough batter to the pan to make a pancake about five inches in diameter and cook untill bubbles appear and pop on the surface and the pancake is almost set and brown underneath, about 1 1/2 minutes. Flip with a spatula and quickly cook the other side. Slide out onto a plate and keep warm while you cook the remainder. Heat the pan with a little more oil between each pancake. If you have a big pan, you could cook 2-3 pancakes at a time.
4. Serve the pancakes hot with maple syrup, honey, ect.
This recipe comes from Allergy Free Cookbook by Alice Sherwood.
Number of Servings: 4
Recipe submitted by SparkPeople user CARRIEBRUNO1.
Nutritional Info Amount Per Serving
- Calories: 160.0
- Total Fat: 1.9 g
- Cholesterol: 53.8 mg
- Sodium: 191.3 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 6.5 g
- Protein: 17.0 g
Member Reviews
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SHOURESSOOTE
I used rice milk instead of soy (and only 3/4 c.), as well as 1/4 t. guar gum because the batter was runny. It's still runny, so I'm making gluten-free crepes. (I think I need to use more guar gum next time, because I have made this recipe using soy milk and the batter is still way too runny). - 10/18/13