Gluten-free pancake with passion fruit
Flip your gluten free pancakes like a pro
Due to the absence of gluten, flipping these pancakes requires a bit of finesse, as they’re slightly more delicate than regular pancakes. Start by ensuring the pan is well-heated and lightly greased with butter or oil to prevent sticking. When the edges look set and small bubbles form on the surface, gently loosen the pancake around the edges with a spatula. Slide the spatula fully underneath for support and flip quickly but gently. For added control, consider using a smaller pan, which makes them easier to handle. Practising a few times will make you a master at flipping gluten-free pancakes without any hassle!
Achieve the perfect batter consistency
Getting the batter consistency just right is key to making gluten-free pancakes that cook evenly and hold their shape. Aim for a smooth, pourable batter that’s slightly thicker than a traditional pancake batter. If it’s too thin, add a touch more gluten-free flour (any, or a combination of the three flours in our recipe works well) or, if it’s too thick, a small splash of milk can help thin it out. Stir the ingredients until just combined to avoid a dense texture.
Hydration and resting time
Allowing the batter to rest is an essential step in this recipe as it gives the ingredients time to hydrate fully and creates a smoother consistency. Resting for around 10-15 minutes allows the flours to absorb the liquid, making the batter more cohesive and easier to pour. During this time, any small bubbles will settle, creating a more even texture. This hydration step also helps the pancakes cook more evenly, giving you a tender, soft interior with a perfectly crisp edge.
FAQ: Questions about this gluten-free pancake recipe
Making gluten-free pancakes is easy with our recipe, especially with the help of our FAQs. From preparation to storage and creative flavour variations, we cover it all. Explore expert tips that will help you make pancakes that are not only delicious but also satisfying for everyone to enjoy.
Nutritional values
Nutritional value, per
1010 Kcal
| Fibre | 5.1 gram fibers |
| Protein | 30.7 % |
| Carbohydrates | 143.3 % |
| Fat | 34.3 gram |
Ingredients
|
Corn flour
|
65 g |
|---|---|
|
Rice flour
|
70 g |
|
Potatoes flour
|
70 g |
|
Salt (approx.)
|
½ tsp |
|
Milk
|
400 ml |
|
Eggs
|
3 |
|
Butter
|
2 tbsp |
To serve
|
Turkish yoghurt
|
200 ml |
|---|---|
|
Passion fruits
|
2 |
|
Icing sugar (optional)
|
Other recipes
Can I add different flavours to the gluten-free pancake batter?
This recipe is easy to customise with different flavours to suit your taste. A teaspoon of vanilla extract or a pinch of cinnamon adds warmth and depth, while a few drops of almond or orange extract offer a subtle twist.
If you have time, try infusing the milk with extra flavours before adding it to the batter. Gently warm the milk and add ingredients like chai spices (think cardamom, cloves, and ginger) for a cozy touch, or lavender for a light floral essence. Steep for 10-15 minutes, strain out the solids, and let the milk cool slightly before mixing it into the batter.
Another fun idea is to mix a bit of cocoa powder into the batter for chocolate-flavoured pancakes or matcha powder for a hint of green tea. Each of these flavours gives your pancakes a distinctive twist that’s both delicious and unique.
A world of toppings at your fingertips
The possibilities for toppings are endless, making each stack a bit different. Try a classic combination of maple syrup and fresh berries, or get creative with caramelised bananas and a dash of cinnamon. For a bit of crunch, sprinkle chopped nuts or seeds on top. If you’re in the mood for a more indulgent treat, a drizzle of melted chocolate or a dusting of cocoa powder works beautifully.
For special occasions, why not use this gluten-free pancake recipe for our pancake cake? Layered with cream, dark chocolate, raspberry jam, and bananas, each bite brings a rich combination of flavours and textures that’s both indulgent and visually stunning.
Different gluten-free flour alternatives
Our gluten-free pancake recipe uses three different types of flours, each bringing a unique texture and flavour. However, there are also other types to try if you want to tweak the batter. Almond flour gives a slightly nutty taste and a tender crumb. Buckwheat flour adds a rustic, earthy note, while coconut flour is lighter and slightly sweet. You can also try using a gluten-free flour blend for a balanced texture that mimics traditional flour. Experimenting with different flours allows you to find your favourite combination for perfectly tailored pancakes.
Maintain freshness with proper storage and reheating
If you have leftover pancakes, they’re easy to store and reheat to enjoy later. Let them cool completely, then stack with a sheet of baking paper between each to prevent sticking. Store them in an airtight container in the fridge for up to two days, or freeze for up to a month.
To reheat, pop them in the oven or warm them in a pan for a few minutes, which will bring back their fluffy texture. This way, you can enjoy fresh-tasting pancakes anytime with minimal effort.
