Free-From Pancake Recipes

Free-From Blueberry & Buckwheat Pancakes

Free from gluten and wheat. Can be made without crystal sugar. Suitable for vegetarians.

Where suggested alternatives are shown, follow these to make this recipe also free from eggs and/or milk. This recipe is also suitable for vegans when all suggested alternatives are used.

Ingredients:

  • 75g FREEE Buckwheat Flour
  • 1 tsp FREEE Baking Powder
  • 1 egg (or 3/4 tbsp FREEE Chickpea Flour + 1 1/2 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 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 three circles and cook on medium heat.
  6. When bubbles appear on the surface and the base is golden turn the pancakes over and cook the other side. Repeat until all the batter is used.
  7. Serve warm with syrup of your choice.

Equipment Large frying pan

Recipe from Doves Farm

Free-From American Style Pancakes

Free from gluten and wheat. Suitable for vegetarians.

Where suggested alternatives are shown, follow these to make this recipe also free from eggs and/or milk.

Ingredients:

  • 250g FREEE Plain White Flour
  • 2 tbsp icing sugar
  • 1 ¾ tbsp FREEE Baking Powder
  • 2 eggs (or 2 tbsp FREEE Chickpea Flour + 4 tbsp water)
  • 150ml milk (or vegan milk)
  • 50g butter, melted
  • Oil for frying
  • Sliced banana, chopped almond and maple syrup for serving

Method:

  1. Put the flour, icing sugar and baking powder into a bowl and stir to combine.
  2. Place an empty bowl on your weighing scales and crack in the eggs (or chickpea flour + water). Slowly add the milk until the mixture weighs 250g. Beat together well.
  3. Stir in the dry ingredients, then the melted butter. Beat into a smooth thick batter.
  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 8cm/3” circles and cook on medium heat.
  6. When bubbles appear on the surface and the base is golden turn the pancake over and cook the other side.
  7. Repeat until the batter is used.
  8. Serve warm with your favourite toppings.

Equipment Large frying pan

Recipe from Doves Farm

Gluten Free Pancakes 

Free from gluten and wheat. Made without crystal sugar. Suitable for vegetarians.

Where suggested alternatives are shown, follow these to make this recipe also free from eggs and/or milk. This recipe is also suitable for vegans when all suggested alternatives are used.

Ingredients:

  • 200g FREEE Plain Flour
  • 2 eggs (or 1 tbsp FREEE Chickpea Flour + 2 tbsp water)
  • 500ml milk (or vegan milk)
  • Oil

Method:

  1. Put the flour, egg (or chickpea flour + water), and half the milk (or vegan milk), into a large bowl or jug.
  2. Beat to a smooth paste then stir in the remaining milk to make a thin batter. Refrigerate the batter for up to 12 hours – otherwise it’s ready to go.
  3. Lightly oil a frying pan so that the oil just covers the surface and get the pan nice and hot.
  4. Stir the batter then spoon or pour some into the hot pan, rolling it out to the edges.
  5. Cook the pancake, loosening the edges, until the base is golden.
  6. Turn it over and cook the other side.
  7. Repeat until the batter is used.
  8. Serve with sweet or savoury fillings of your choice.

Equipment Large frying pan

Recipe from Doves Farm

Dairy and gluten free ‘buttermilk’ pancakes

A tasty gluten free and dairy free pancake. The dairy free ‘buttermilk’ is made with a combination of soya yoghurt and rice milk.

Ingredients

  • 160g sweet rice flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 300ml soya yoghurt
  • 60ml rice milk
  • 2 tablespoons vegetable oil

Method

  1. Sift the rice flour, baking powder, bicarb, cinnamon and salt in a bowl. In another bowl, whisk together the beaten eggs, soya yoghurt, rice milk and oil, and pour into the flour mixture. Stir briefly just to combine.
  2. Heat a lightly oiled griddle pan or frying pan over medium-high heat. Scoop about 4 tbsp of batter per pancake onto the heated griddle, and cook for 1 to 2 minutes, until bubbles appear on the surface. Flip the pancake and cook 1 to 2 minutes more, until the pancake is golden brown on both sides.

Cook’s note

You can substitute coconut oil for the vegetable oil.

Dairy-free pancakes

  • 125g plain flour
  • 1 egg
  • 300ml hemp or coconut milk
  • sunflower or rice bran oil, for frying

Method

  1. 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.
  2. Heat a small, non-stick frying pan with a splash of oil. When hot, 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 other side. Repeat until you have used all the mixture, stirring the mixture in between pancakes and adding more oil for frying as necessary. Pile the pancakes up between sheets of baking parchment or cook to order. Serve with the pancake filling of choice.

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