Donal Skehan Glutenfree Pancakes with Blueberry, Banana and Honey from www.donalskehan.com
Introduction
Pancakes are a breakfast staple in many households. However, if you have a gluten intolerance or allergy, it can be challenging to find a recipe that is both delicious and safe to eat. Fortunately, there are several gluten-free pancake recipes that you can try. This article will provide you with a detailed recipe for gluten-free pancakes that are fluffy, moist, and easy to make.
Ingredients
To make gluten-free pancakes, you will need the following ingredients:
1 cup gluten-free flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk (or non-dairy milk for a dairy-free version)
1 egg
2 tablespoons vegetable oil
1 teaspoon vanilla extract
Gluten-Free Flour
When it comes to gluten-free flour, you have several options. You can use a pre-made gluten-free flour blend or make your own. A good gluten-free flour blend should contain a mixture of different flours, such as rice flour, potato starch, and tapioca flour. You can also use almond flour or coconut flour, but keep in mind that these flours have a different texture and may require adjustments to the recipe.
Instructions
Now that you have all the ingredients, it's time to make some pancakes! Follow these steps:
In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the milk, egg, vegetable oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth.
Let the batter rest for 5-10 minutes to allow the gluten-free flour to absorb the liquid.
Heat a non-stick pan or griddle over medium-high heat. You can use a small amount of oil or cooking spray to prevent sticking.
Pour 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes.
Repeat with the remaining batter, adding more oil or cooking spray as needed.
Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.
Tips for Making Perfect Pancakes
Here are some tips to help you make perfect gluten-free pancakes every time:
Do not overmix the batter. Overmixing can cause the pancakes to become tough and dense.
Let the batter rest for a few minutes before cooking. This allows the gluten-free flour to absorb the liquid and results in a better texture.
Use a non-stick pan or griddle to prevent sticking.
Cook the pancakes over medium-high heat. If the heat is too low, the pancakes will take longer to cook and may become dry.
Flip the pancakes only once. Flipping too many times can cause them to deflate.
Nutrition
Here is the nutrition information for one serving (2 pancakes) of gluten-free pancakes:
Calories: 250
Total fat: 9g
Saturated fat: 1.5g
Cholesterol: 60mg
Sodium: 540mg
Total carbohydrates: 34g
Dietary fiber: 1g
Sugars: 8g
Protein: 6g
Substitutions
You can make some substitutions to the recipe to suit your preferences or dietary restrictions. Here are some ideas:
Use a different type of gluten-free flour, such as almond flour or coconut flour.
Use a non-dairy milk, such as almond milk or soy milk, for a dairy-free version.
Use a sugar substitute, such as honey or maple syrup, instead of sugar.
Add some flavorings, such as cinnamon or nutmeg, to the batter.
Use a different type of oil, such as coconut oil or avocado oil.
Conclusion
Gluten-free pancakes are a delicious and easy breakfast option for anyone with a gluten intolerance or allergy. With this recipe, you can make fluffy and moist pancakes that are just as good as the gluten-filled version. Remember to use a good gluten-free flour blend and follow the tips for making perfect pancakes. Serve with your favorite toppings and enjoy!
