Gluten Free Molasses Pancakes Recipes

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FLUFFY GLUTEN-FREE PANCAKES



Fluffy Gluten-Free Pancakes image

These gluten-free pancakes are incredibly light and fluffy. For the best texture and rise, let the batter rest for at least five minutes before cooking. A hot, greased skillet ensures the pancakes don't stick.

Provided by Elizabeth

Categories     Breakfast

Time 13m

Number Of Ingredients 8

1 cup gluten-free flour (Bob's Red Mill 1:1 Gluten-Free Baking Flour recommended) ((5 ounces; 142 grams))
2 tablespoons granulated sugar ((1 ounce; 28 grams))
1 ½ teaspoons baking powder
½ teaspoon salt
¾ cup milk ((6 ounces; 170 grams))
1 large egg ((2 ounces; 56 grams))
2 tablespoons oil or melted butter ((1 ounce; 28 grams))
½ teaspoons vanilla extract

Steps:

  • Whisk the gluten-free flour, sugar, baking powder, and salt together in a medium bowl. Add the milk, egg, oil, and vanilla extract. Let the batter rest for 5 minutes. (Batter can rest up to 30 minutes.)
  • Heat a nonstick griddle or skillet over medium-high heat. Lightly grease the griddle with oil or butter.
  • Spoon about ¼ cup of batter onto the skillet. Cook until the edges look set and bubbles appear all over the surface of the pancake, about two minutes. To check for doneness, lift the edge of the pancake with a spatula. It should be golden brown.
  • Flip the pancake and cook until golden brown, about two additional minutes.Repeat with the remaining batter. Serve with butter and syrup.

Nutrition Facts : Calories 150 kcal, ServingSize 1 serving

GLUTEN FREE MOLASSES PANCAKES



Gluten Free Molasses Pancakes image

A delicious alternative to traditional pancakes. This is a thin (like a crepe) gluten free, high fiber, and rich in vitamins and minerals (calcium, potassium, and iron) pancake that even your children will love. Dark pancakes may not be what your familiar with; however, the delicious smell, taste, and the abundance of nutrition will convince you that they are a pancake worth making for you and your family. Enjoy!

Provided by iminsanediego

Categories     Breakfast

Time 15m

Yield 4 pancakes, 2 serving(s)

Number Of Ingredients 10

1/2 cup rice flour
1 tablespoon rice bran
1 (1 g) packet stevia, pure via
1 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup milk
1 egg
1 teaspoon oil (olive or canola)
1/8 cup molasses
1/8 cup maple syrup (optional)

Steps:

  • Note: The finished pancake will need very little syrup if pure maple syrup is added to the batter.
  • Mix all dry ingredients together in a small bowl.
  • Wisk all wet ingredients together in a larger bowl.
  • Slowly add the dry ingredients to the wet ingredients as you stir. Place mixture in refrigerator for a minimum of 15 minutes to allow the rice bran to absorb some of the moisture.
  • Cook pancakes on warm griddle.

Nutrition Facts : Calories 314.2, Fat 8.3, SaturatedFat 2.8, Cholesterol 114.3, Sodium 545.1, Carbohydrate 52.8, Fiber 1.7, Sugar 12, Protein 8

FLUFFY GLUTEN-FREE PANCAKES



Fluffy Gluten-Free Pancakes image

These fluffy gluten-free pancakes have a hint of cinnamon and vanilla for extra flavor. This recipe makes about 5 large pancakes or 8 smaller (2-inch) pancakes. Serve them with your favorite syrup and fresh fruit.

Provided by Fioa

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 8

Number Of Ingredients 8

1 cup all-purpose gluten-free flour
½ teaspoon gluten-free baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
½ cup cold milk, or more as needed

Steps:

  • Combine gluten-free flour, baking powder, salt, and cinnamon in a large bowl; mix well.
  • Mix egg, vegetable oil, and vanilla extract together in a second bowl until well combined. Stir flour mixture into egg mixture with a wooden spoon until a lumpy batter forms. Pour in milk and mix until a smooth batter forms. Set batter aside to thicken, 5 to 10 minutes. Add more milk, 1 tablespoon at a time, if batter is too thick.
  • Heat oil in a griddle over medium-low heat. Drop 1 to 2 heaped tablespoonfuls onto the griddle for each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 90.4 calories, Carbohydrate 13.5 g, Cholesterol 24.5 mg, Fat 3.2 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 190.9 mg, Sugar 1.4 g

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