Top 3 gluten free pancake recipes

If you’re a fan of pancakes, but eating gluten free, look no further than these tasty recipes from FREEE. From super grain buckwheat pancakes served with blueberries, to thick, fluffy, American style pancakes, these delicious recipes taste so good, everyone will love them – whether gluten free or not.

Gluten Free Banana Pancakes

Free from Gluten, Soya, Wheat, Dairy, Nuts

Vegetarian, Vegan,

Makes 6-7 pancakes

Ingredients

• 150g FREEE Plain White Flour
• 1 tsp FREEE Baking Powder
• 1 egg (or 1tbsp FREEE Chickpea Flour + 2tbsp water)
• 150ml milk (or vegan milk)
• 1 banana
• oil, for pan
• syrup, for serving

Method

1. Put the flour and baking powder into a large bowl or jug and stir to combine.

2. Break the egg (or add the chickpea flour + water) in the bowl, add the milk and beat to make a smooth batter.

3. Thinly slice the banana.

4. Put a little oil into a frying pan, roll it around to cover the surface and heat until nice and hot.

5. Pour batter into the pan to make 7.5cm/3” circles.

6. Carefully put a few banana slices onto each circle and cook on medium heat for 2-3 minutes.

7. When bubbles appear on the surface and the base is golden reduce the heat to low.

8. Turn the pancakes over and cook the other side for 1-2 minutes.

9. Serve warm with syrup of your choice.

Cooking time: 5 minutes

Gluten Free Buckwheat and Blueberry Breakfast Pancakes

Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts

Vegetarian, Vegan,

Makes 4 breakfast pancakes

Ingredients

• 75g FREEE Buckwheat Flour
• 1 tsp FREEE Baking Powder
• 1 egg (or ¾ tbsp FREEE Chickpea Flour + 1½ tbsp water)
• 75ml milk (or vegan milk)
• 75g blueberries
• oil
• agave, maple or golden syrup

Method

1. Put the flour and baking powder into a large bowl or jug and stir to combine.

2. Beat in the egg (or chickpea flour + water) and milk to make a smooth thick batter.

3. Stir in the blueberries.

4. Put a little oil into a frying pan, roll it around to cover the surface and heat until the pan is nice and hot.

5. Pour the batter into the pan to make two circles and cook on a medium heat.

6. When bubbles appear on the surface and the base is golden turn the pancakes over and cook the other side.

7. Remove the pancakes and keep them warm while you make two more pancakes.

8. Serve warm with syrup of your choice.

Gluten Free Scotch Pancakes

Free from Gluten, Soya, Wheat, Nuts

Vegetarian

Makes 6 scotch pancakes

Ingredients

• 100g FREEE Self Raising White Flour
• 1 egg
• 150ml milk
• oil, for pan
• jam, for serving

Method

1. Measure the flour into a jug.

2. Break the egg into the jug, add the milk and beat into a smooth paste.

3. Put a little oil into a large frying pan, roll it around to cover the surface and heat until nice and hot.

4. Stir the batter then spoon or pour some into the pan to make 7.5cm/3” circles.

5. Cook over a medium heat.

6. When bubbles appear on the surface and the base is golden turn the pancakes over and cook the other side.

7. Serve warm or cold with jam.

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