Gluten Free Pancakes

3 May 2014

Yesterday I had my third exam - I've got 2 more oral exams and 3 essays to hand in and I'm done with uni for the year - hallelujah! By 'for the year' I mean the academic year, I'm done till September, not quite till 2015! Anyway, I'm trying not to get too excited about that yet because I've got another fortnight till I can officially say I'm done, and it's going to be a hard, non-stop fortnight but for one day only I decided I was doing nothing. I woke up this morning and decided to take a Saturday to myself - sleep in, catch up on youtube videos, re-watch Gossip Girl episodes and, most importantly, make myself something amazing for brunch. Enter the topic of this post - the gluten free pancake.

To make these pancakes you'll need 500ml of milk - I used almond milk because, you know, it's supposed to be better for you than dairy or something to that effect? You need 2 eggs, you need 1 tsp of vanilla extract and you need 250g of gluten free flour. The coconut oil you can see in the picture is what I fried the pancakes in, but you can of course use the 1 cal spray or even just regular oil or spray - whatever floats your boat. These measurements are what I used, but in all honesty you can probably half them as I was left with a massive stack that I still haven't finished!

First of all take your flour and your eggs and mix them in a bowl.

And yes, yes I am wearing that gingham dress AGAIN. What of it?

Next you stir in your 500ml milk - the original recipe I found used normal milk so it's completely fine to do so if that's what you'd prefer but it works just as well with the almond milk.

After that's all stirred in you want to add in 1 tsp of vanilla extract. Yet again that's something that I veered off from the original recipe for - they didn't include it so it's not 100% necessary but I think it gives a better flavour.

The mixture should be thin and runny, it doesn't form a paste or anything it is very much a liquid.

I used my coconut oil to grease the pan, but like i said you can of course use cooking spray or olive oil or whatever your preferred method is.

These work best when they're thin - almost more crepe like than pancake like so ladle in enough mixture to spread evenly over your pan but don't overload it.

You want to cook these on a low heat for longer - about 4 minutes on the first side...
... Then flip and go for another 2-3 minutes on the other side.

And you're done - you just keep frying away till you've used up all your mixture and have a stack of pancakes to hand.

As for toppings, my preferences are towards banana with agave nectar, strawberries with balsamic or aspartame with lemon juice.
Being indecisive I went for a toppings bar and mixed and matched - with this little bottle of champagne for one on the side since this was a small celebration of sorts! (Any excuse!)
The bananas and agave nectar definitely makes for the most photogenic combo but trust me on the strawberries and balsamic option - the balsamic really brings out the flavour of the strawberries and I could eat it all day. Give it a go - you won't be disappointed!

It's now after 6pm on Saturday evening so you've got plenty of time to make these as an after dinner treat - all in practise for making them for Sunday brunch tomorrow morning. As for me? I'm off to finally see Divergent at the cinema tonight then tomorrow it's back to the books. I do have a youtube video scheduled to go live tomorrow though, so head over to my channel for more content from me and I'll see you all on the flip side of essay number 1!

Join the conversation!

  1. These look delicious! Thanks for the recipe :)


  2. Awesome! I will he trying this out! Amy xx


Latest Instagrams

© Rose Keats - A Scottish/UK Fashion & Lifestyle Blog By Roisin E. Keats. Design by FCD.