Tuesday 17 February 2015

Cooking with StyleGamblers - Glutenfree pancakes

Pancake Tuesday
written by Agata / photos by Agata

Pancake Tuesday -I can't belive, it's this time of the year again! Boy, how time flies. As I still haven't found, perfect gluten-free, donuts recipe ( in Poland we are celebrating Fat Thursday and eating donuts, yes really!) I have to stick to pancakes. Not that, there is something wrong with pancakes, but DONUTS, I haven't been eating them for way to long :)

Ok, doesn't matter, this is a post about pancakes, so focus on that! Finding the perfect gluten-free pancake recipe wasn't easy and I was experimenting a lot. I had to adapt my recipe to fit my dairy-free needs, as well (yeah I know it's hard to feed me).
Since I found perfect pancake recipe, I have them in various versions. They are so versatile, great for breakfast with fresh fruits and maple syrup. Handy as a snack - create pancake sandwich with peanut butter, or make a delicious dessert with chocolate or Alpro custard.
This recipe is super easy, just remember about blending flours before adding wet ingredients and don't panic when the batter is too thick, just add little bit more milk. You will get some seriously fluffy pancakes, perfect under a drizzle of honey or maple syrup.

Hope you gonna like it and Happy Pancake Tuesday,


 1 cup rice flour
 1/2 cup coconut flour
1 tsp glutenfree baking powder
1/2 tsp baking soda
1/2 tsp xantham gum
2 eggs (corn fed)
1 cup almond milk
1 cup vanilla Alpro soya yogurt
3 tbsp melted coconut oil
1/2 tsp vanilla extract
zest of half lemon

For serving
fresh fruits
maple syrup or icing sugar

1. In a large bowl, whisk together: rice flour, almond flour, baking powder, baking soda and xantham gum
2. Add eggs, milk, Alpro soya yogurt, coconut oil, vanilla extract and lemon zest
3. Whisk until well blended, add more milk if needed, perfect consistency should be like a smooth paste
4. Heat large, well oiled pan and spoon the mixture (I spread out mine a little)
5. Cook until both sides are lightly gold and serve immediately with fruits and maple syrup or icing sugar.



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