Gluten Free Pancakes
User Reviews
5
Gluten Free Pancakes
Description
Gluten Free Pancakes use a blend of gluten-free flour, sugar, baking powder, baking soda, and salt as the dry base. The wet ingredients include milk and a large egg, with optional fresh berries stirred into the batter for added freshness. Cooking on a medium-low griddle yields pancakes with a golden brown exterior. The optional coconut syrup, made by heating sugar, coconut yogurt, and butter, then flavored with coconut extract, offers a rich, creamy topping. Additional garnishes like coconut flakes and mixed berries enhance the flavor and texture. This recipe allows doubling or tripling the dry mix for convenience, with wet ingredients added upon cooking.
Ingredients
Gluten Free Pancakes Batter:
- 1 1/4 cups gluten-free flour blend I like Namaste
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 1 large egg
Coconut Syrup (optional)
- 1 1/2 cups sugar
- 5 ounces Greek yogurt 1 small container, coconut flavored
- 1/2 cup butter
- 1/2 teaspoon coconut extract
Additional Toppings (optional)
- coconut flakes
- blackberry fresh
- Blueberry
- raspberry
Instructions
For the Gluten Free Pancakes:
- Mix all the dry ingredients in a medium sized bowl.
- Then stir in the milk and egg. If you are adding fresh berries, gently stir them in now.
- Line a griddle or skillet, over a medium-low heat, with some cooking spray. Fill a 1/2 cup measuring cup with the pancake batter, and then pour it on the hot griddle. Cook until golden brown and the first side, then flip and repeat.
- Serve with hot syrup and fresh berries.
For the Coconut Syrup (optional):
- Add the sugar, yogurt, and butter to a small saucepan over low heat. When the sugar has dissolved, turn the heat up to medium high and bring to a boil.
- Remove from heat and stir in the coconut extract.
To serve:
- Top pancakes with the coconut syrup, fresh berries, and coconut flakes.
Notes
- Use a cup-for-cup gluten-free flour blend to maintain proper texture.
- The coconut syrup is optional but adds a creamy, coconut flavor that complements the pancakes.
- You can prepare a larger dry mix ahead and add the milk and egg when ready to cook, making pancake preparation quicker.
- Gently fold in fresh berries to prevent breaking and to distribute them evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pancakes
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 25mg | 8% |
| Sodium | 316mg | 13% |
| Potassium | 128mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 102IU | 2% |
| Calcium | 102mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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