Gourmet Meal

Alice Brown

Experienced and passionate pastry chef with a flair for creative desserts. Adept at crafting delicious treats, utilizing quality ingredients, and maintaining high standards of excellence in culinary artistry.

Gluten-Free Pancakes

Name: Gluten-free Pancakes
Total time: 25 min
Yield: 4
Cuisine: Mundial
Ingredients: 2/3 cup dairy-free milk; 2 large eggs; 1 Tbsp avocado oil; 2 tsp vanilla extract; 1/2 cup almond flour; 1/3 cup brown rice flour; 1/3 cup potato starch; 1/4 cup cassava flour; 1/4 cup coconut sugar; 2 tsp baking powder; 1/2 tsp sea salt; to taste dairy-free butter; to taste maple syrup

Gluten-Free Pancakes is a delicious and healthy alternative to traditional pancakes. Specially designed for those who follow a gluten-free diet, this easy recipe only takes 25 minutes to make, making them an ideal breakfast option

Despite its American origin, it's widely loved across the globe. These pancakes are fluffy, and the use of almond flour gives them a lightness unmatched by other flours. The recipe also incorporates a mix of brown rice flour, potato starch, and cassava flour, which not only makes these pancakes gluten-free but also adds a unique taste

The Gluten-Free Pancake is perfect for every occasion, from weekend brunches to kid's birthday parties. Adding your favorite fruits or syrup can also personalize this dish, becoming a great festive treat for Christmas or Easter celebrations. So, while making these pancakes, don't be shy about experimenting with ingredients!

Calories
300
Time
25
Portions
4
Score
4.00

Ingredients

Pancake Ingredients

Dairy-free Milk 2/3 cup
Eggs 2 large
Avocado Oil 1 Tbsp
Vanilla Extract 2 tsp
Almond Flour 1/2 cup
Brown Rice Flour 1/3 cup
Potato Starch 1/3 cup
Cassava Flour 1/4 cup
Coconut Sugar 1/4 cup
Baking Powder 2 tsp
Sea Salt 1/2 tsp

Serving Optional

Dairy-free Butter to taste
Maple Syrup to taste

Preparation

Mixing the Ingredients

In a medium mixing bowl, combine dairy-free milk, eggs, oil, and vanilla, mixing them well.
To the same bowl, add almond flour, brown rice flour, potato starch, cassava flour, coconut sugar, baking powder, and sea salt. Continue mixing until no flour streaks are visible. Let the batter rest for approximately 5 minutes.

Cooking the Pancakes

Preheat a cast iron or non-stick skillet over medium heat. Add enough oil or butter to lightly coat the bottom of the pan.
Spoon approximately 1/4 cup of the batter into the heated pan. Cook each side for 1-3 minutes, or until the edges start to dry and bubbles appear. Flip and cook the other side for another 1-2 minutes. Repeat for the remaining batter.
Serve warm, preferably with dairy-free butter and maple syrup or any other preferred topping.

Suggestions

Storage and Reheating Tips

Leftover pancakes can be stored in the refrigerator for 3-4 days or in the freezer for up to 1 month. To freeze, place the pancakes in a single layer on a parchment-lined baking sheet and freeze until firm. Once firm, transfer to a freezer-safe container.

To reheat, place the pancakes in a toaster oven, microwave, or conventional oven until they're hot. This way, you can enjoy warm, fluffy, gluten-free pancakes at any time!

Use of Almond Flour

Almond flour is an important ingredient in this recipe as it provides the pancakes with their characteristic light and fluffy texture. However, if you don't have almond flour at hand, cashew flour is a good substitute.

Egg Alternatives

This recipe uses eggs as a binding agent. However, if you're following an egg-free or vegan diet, you can use flax or chia eggs instead. Just remember, the final texture might be different from the original recipe.

Frequent Questions

Can I use cane sugar instead of coconut sugar?

Yes, you can substitute coconut sugar with cane sugar in this recipe. However, keep in mind that coconut sugar gives the pancakes a unique flavor. If you decide to make the switch, the taste will slightly change.

Can these pancakes be cooked in any type of pan?

Ideally, these pancakes should be cooked in a non-stick skillet or a cast-iron skillet for the best result. These types of pans distribute heat evenly and prevent the pancakes from sticking.

What can be used as egg substitutes?

For those who prefer or require egg-free alternatives, flax or chia eggs can be used as substitutes. However, the texture of the pancakes may vary slightly from the original recipe when using these substitutes.

Are there any suitable substitutes for almond flour?

Yes, almond flour can be replaced with cashew flour for similar results. However, if you're on a nut-free diet, you may try using sunflower seed meal, though the results may vary.

What other toppings can be used for these pancakes?

Other than the traditional butter and maple syrup, feel free to top your pancakes with anything you like. Fresh fruits, honey, jam, or even a sprinkle of powdered sugar can be great options for adding a different flavor profile to your pancakes.