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How to Make Gluten Free Pancakes

Date: Friday 3rd February 2017

PANCAKE DAY

Whether you like your pancakes thin, fluffy, sweet or savoury, we have a recipe for you.

We’ve put together a range of simple, unique and delicious pancake recipes to ensure you really make the most of Pancake Day.

 

THIN PANCAKES

 

ENCHILADA PANCAKES

 

                             

Pancakes aren’t just for breakfast, these tasty pancake enchiladas are the perfect dinner.

 

Ingredients

 

Pancake Mix

150g Glutafin Gluten Free Select Multipurpose White Mix

1 medium egg

300ml milk

1 tsp pepper

1 tbsp oil

 

Filling

Pre-cooked chilli mix (your favourite recipe)

100g cheddar cheese (optional)

 

Method

  1. Pre-heat the oven to 200C.

  2. Mix the Flour Mix, egg, pepper and milk together to make the batter.

  3. Heat the oil in a pancake pan/frying pan until hot.

  4. Place a large spoonful of pancake mixture in the middle of the pan and swirl round to make a large, thin pancake. Cook on both sides for around 2 minutes each, until cooked through.

  5. Repeat until the mixture is gone, depending on your pan you will not need to add more oil.

  6. Place chilli in the pancake and roll up before placing in an oven proof dish.

  7. Repeat untill all the pancakes are gone and top with cheese (optional)

  8. Bake for 25 minutes.

     

 

PANCAKE TARTS

 

                           

Some little pancake bites, perfect for little ones or if you’re having a pancake party!

 

Ingredients

 

Pancake Mix 

150g Glutafin Gluten Free Select  Multipurpose White Mix

1 medium egg

300ml milk

1 tsp vanilla essence

½ tsp cinnamon

1 tbsp oil

 

Filling

yoghurt (your preferred flavour)

fruit (such as blueberries)

whipped cream

 

Method

  1. Preheat oven to 200C

  2. Mix the Flour Mix, egg, vanilla essence, cinnamon and milk together to make the batter.

  3. Heat the oil in a pancake pan/frying pan until hot.

  4. Place a large spoonful of pancake batter in the middle of the pan and swirl round to make a large, thin pancake. Cook on both sides for around 2 minutes each, until cooked through.

  5. Repeat until the mixture is gone, depending on your pan you will not need to add more oil.

  6. Once cooked, use a cookie cutter to make a circular pancake and place it into a deep muffin tin.

  7. Cook for 20-25 minutes as this gives them time to set and crisp.

  8. Remove from the oven and allow to cool in the tin for 5 minutes before removing and filling with yoghurt, fruit and cream.

     

     

Thick Pancake Stacks

 

Cinnamon and Raisin Pancake Stack

 

                             

The all American pancake stacked full of sweet deliciousness.

 

Ingredients

 

Pancake Mix

130g Glutafin Gluten Free Select Multipurpose White Mix

300ml buttermilk

1 tsp baking powder

1 large egg

10g icing sugar

50g raisins

1 tsp vanilla essence

2 tsp cinnamon

 

Toppings (optional)

ice cream

fruit

icing sugar

demerara sugar

maple syrup

 

Method

  1. Mix the Flour Mix, buttermilk, baking powder, egg, icing sugar, raisins, vanilla essence and cinnamon together to make a thick batter.

  2. Heat the oil in a pancake pan/frying pan until hot.

  3. Place a spoonful of pancake batter in the middle of the pan and swirl slightly to make a small, thick circle (it shouldn’t move much from the middle)

  4. Cook on both sides for around 2 minutes each, until cooked through.

  5. Repeat until the mixture is gone, stack high and serve with your favourite topping.

 

Broccoli and Bacon Pancake Stack

 

                          

Love the idea of Pancake Day but wanting a little less sugar? These eye-catching pancakes are a perfect way to secretly increase veggie intake.

 

Ingredients

 

Pancake Mix 

100g Glutafin Gluten Free Select Multipurpose White Mix

300ml buttermilk

1 tsp baking powder

50g grated broccoli

1 large egg

50g grated veg

2 tsp parmesan

1 tsp black pepper

1 tsp sesame seeds

 

Topping

crispy bacon

cracked black pepper

parmesan

 

Method

  1. Mix the Flour Mix, buttermilk, baking powder, egg, grated broccoli, parmesan, pepper and sesame seeds together to make a thick batter.

  2. Heat the oil in a pancake pan/frying pan until hot.

  3. Place a spoonful of pancake batter in the middle of the pan and swirl slightly to make a small, thick circle (it shouldn’t move much from the middle)

  4. Cook on both sides for around 2 minutes each, until cooked through.

  5. Repeat until the mixture is gone, stack high and serve with your favourite topping.

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