Gluten Free Crepes Or Pancakes Recipes

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GLUTEN-FREE PANCAKES



Gluten-free pancakes image

Use specialist flour in these quick and easy crepes and safely cater for those on a gluten-free diet

Provided by Caroline Hire - Food writer

Categories     Main course

Time 30m

Yield Makes 6 small pancakes

Number Of Ingredients 4

125g gluten-free plain flour (we used Doves Farm)
1 egg
250ml milk
butter, for frying

Steps:

  • Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
  • Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base - you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.
  • Serve with agave syrup and a squeeze of orange juice or your pancake filling of choice.

Nutrition Facts : Calories 119 calories, Fat 3.5 grams fat, SaturatedFat 1.8 grams saturated fat, Carbohydrate 16.1 grams carbohydrates, Sugar 1.9 grams sugar, Fiber 0.1 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

GLUTEN FREE CREPES ( PANCAKE) MIX



Gluten Free Crepes ( Pancake) Mix image

Our family likes thin pancakes. When two members were diagnosed with Celiac disease, I experimented with different combinations to come up with a good replacement. With this recipe, remember that the batter will be thinner than what you are used to with wheat flour. It will seem to be too thin. But it works!

Provided by All about pies in W

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

3 cups powdered milk
5 cups chickpea flour
2 1/2 cups potato starch
2 1/2 cups cornstarch
1 1/2 cups glutinous-rice flour
1/2 cup baking powder
2 eggs
1 cup water

Steps:

  • Mix all the dry ingredients together.
  • To use mix: Add 2 beaten eggs and 1 cup of water to 1 cup of the mix.
  • Mix well.
  • Heat crepe pan with butter and fry.
  • "batter will be thin".

GLUTEN-FREE CREPES OR PANCAKES



Gluten-Free Crepes or Pancakes image

These are great for crepes. My family loves them with Nutella® and strawberries. These are also great to pour into shapes: shark, bear, snowman, etc. I like to double this recipe and use the batter for a couple days.

Provided by L A Brown

Categories     Crepes and Blintzes

Time 35m

Yield 4

Number Of Ingredients 14

2 cups almond milk
2 tablespoons cider vinegar
½ lemon, juiced
¾ cup rice flour
⅓ cup potato starch
¼ cup arrowroot flour
3 tablespoons tapioca flour
2 tablespoons coconut sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum
½ teaspoon salt
3 tablespoons coconut oil, melted
2 eggs

Steps:

  • Whisk almond milk, vinegar, and lemon juice together in a bowl; set aside for 10 minutes.
  • Mix rice flour, potato starch, arrowroot flour, tapioca flour, coconut sugar, baking powder, baking soda, xanthan gum, and salt together in a bowl. Stir coconut oil into flour mixture using a fork until evenly combined. Stir eggs into flour mixture.
  • Whisk milk mixture into flour mixture until batter is thoroughly mixed.
  • Heat a lightly oiled skillet or large pan over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 2 to 3 minutes. Run a spatula around the edge of the skillet to loosen; flip crepe and cook until the other side has turned light brown, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 384.4 calories, Carbohydrate 57.7 g, Cholesterol 93 mg, Fat 14.8 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 10.3 g, Sodium 763.9 mg, Sugar 10.6 g

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