What a perfect and luxurious way to start off a Sunday morning, with a tall stack of delicious, gluten free pancakes, topped with figs, plums and whipped, thick cream!
Yes, a true indulgence but it really is a very easy recipe.
If you love pancakes and you really need a great gluten free pancake recipe, then you need this one!
I can not rave enough about this gluten free pancake recipe. I know how versatile pancakes can be and this recipe is the perfect base for making sweet desserts, savoury breakfasts, to pop into school lunches, for snacks, even for dinner topped with a Bolognese sauce. The list goes on, but we know there are so many great ideas for pancakes….even a simple as topped with, butter, lemon and sugar (or even chocolate spread 😃)
But the indulgent way is to have a tall stack of warm pancakes topped with plum conserve/jam, layered with fresh sliced figs and with a large dollop…or two, of whipped, thick cream!…(Oh!…that sounds soooo good!)
This Gluten Free Pancake recipe is really basic, as it is simply having a bowl of dry ingredients, a bowl of wet ingredients and then whisking the two together to make a gorgeous, smooth, gluten free pancake batter.
If you want a gluten free large crepe, then simply pour the pancake mixture into a lightly oiled frypan and roll the frypan so the mixture spreads out more and becomes thinner. If you would rather smaller pancakes, ones for a tall stack, then simply pour out a smaller amount and don’t roll the frypan.
For breakfast in my home, we use this trusty (very old and well used) crepe frypan and make both crepe style and small pancakes for a stack.
To create this basic gluten free pancake mixture it takes the usual pantry/fridge staples like baking powder, vanilla, sugar and milk and eggs plus some other ingredients that are truly worth having in your pantry – rice flour, potato starch/flour, tapioca flour and xanthan gum.
When my family and I first started out being gluten free, I was a little unsure about cooking with the ‘different’ types of flours and what was xanthan gum???
I thought it would be more difficult to cook with, cost more and taste gritty. But I was wrong ( yes, I am admitting it 😉)
But these ingredients make THE BEST gluten free pancakes…trust me...there will be no going back!!
(For the home cook just starting out on a gluten free diet, I will explain different gluten free flours and ingredients in the upcoming posts…so follow along and I will take the ‘scary’ away from gluten free cooking. Just follow along with your favourite social media on the side bar.)
Gluten Free Pancake Recipe!
- Dry Ingredients
- 1 cup white rice flour
- ⅓ cup of potato starch/flour
- 3 tablespoons tapioca flour
- 2 tablespoons of caster sugar
- 1½ teaspoons of baking powder
- ½ teaspoon of baking soda
- ½ teaspoon of xanthan gum
- Wet Ingredients
- 2 eggs
- 2 cups of milk
- 2 tablespoons of vinegar
- 3 tablespoons of canola oil (or melted butter)
- ½ teaspoon of vanilla extract
- In a large bowl mix together the dry ingredients - rice flour, potato flour, tapioca flour, sugar, baking powder, baking soda, and xanthan gum.
- In another bowl add in the wet ingredients and mix, eggs, milk, vinegar, oil, and vanilla
- Add the wet ingredients to the dry ingredients and whisk until it is not lumpy.
- Spray a frypan with a little spray oil, heat the pan on a low/moderate heat (too hot will give you really brown pancakes) and then pour the mixture into the frypan. If you want a large crepe type then roll the frypan so the mixture spreads out more and becomes thinner. if you would rather smaller ones for a stack, then simply pour out a smaller amount.
- Leave the pancake mixture to cook and you will know when to turn the pancakes as there will be lots of bubbles on the top.
- Flip over and cook the other side
- When they are ready spread with plum conserve/jam, top with sliced figs and whipped, thick cream.
To create a tall stack, spoon some plum conserve/jam on each pancakes, and as you stack them add in slices of fresh figs, top with a large dollop or two of whipped, thick cream (1 cup of thickened cream with a tablespoon of icing sugar and whisked with a stick blender, until thick). Then dust with icing sugar.
The only decision to make…is not about how delicious they are but which way you will want to eat them?…stacked or rolled?
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