The gluten-free pancakes with natural flours are made without mixes and are also lactose-free and sugar-free. These pancakes are great to enjoy with jams, jellies, and sweet creams or as a savory breakfast. Additionally, you can prepare them the day before and store in a closed container in the fridge for up to 3 days, then just reheat them for a few seconds in the microwave and they’ll be like freshly made.
Pancakes are classic American breakfast treats, simple fritters made with milk, eggs, sugar, and flour cooked on a non-stick griddle and typically served with maple syrup, jams, peanut butter. They can also be savory to accompany eggs and bacon.
Discover also other gluten-free recipes:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: American
- Seasonality: Autumn, Winter, Spring, Summer
- Energy 207.17 (Kcal)
- Carbohydrates 25.06 (g) of which sugars 9.45 (g)
- Proteins 2.81 (g)
- Fat 11.33 (g) of which saturated 8.72 (g)of which unsaturated 1.57 (g)
- Fibers 1.23 (g)
- Sodium 20.54 (mg)
Indicative values for a portion of 66 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1/2 cup yogurt (coconut, gluten-free, plant-based)
- 1 cup plant-based milk (soy, almond or rice)
- 1 tbsp gluten-free baking powder
- 1 vanilla pod
- 1 cup gluten-free brown rice flour
- 1/2 cup gluten-free buckwheat flour
- 1/3 cup coconut oil
- as needed jam
- 1 oz coconut oil
- as needed gluten-free powdered sugar
Tools
- 1 Bowl
- 1 Whisk
- 1 Pan non-stick (or crepe pan)
Steps
Melt the coconut oil in a double boiler or microwave and let it cool slightly.
In a bowl, beat the eggs and add the vanilla with the yogurt and milk, mixing well.
Also add the coconut oil and finally the flour with the baking powder, mixing well with the whisk to eliminate any lumps.
Let it rest for 30 minutes or transfer to the fridge until the next morning.
Heat a pan and grease it with the remaining coconut oil.
Pour a ladleful and cook for 2 minutes on one side and then on the other, proceeding in the same way until the batter is finished.
Garnish to your liking and serve.
WARNING: Refer to the Italian Celiac Association’s guidelines and read the ingredients carefully to ensure they are gluten-free
Advice
Cooked pancakes can be stored in a closed container for up to 3 days in the fridge. The raw batter can be stored in the fridge for up to 2 days.
Cooked pancakes can be stored in a closed container for up to 3 days in the fridge. The raw batter can be stored in the fridge for up to 2 days.
Cooked pancakes can be stored in a closed container for up to 3 days in the fridge. The raw batter can be stored in the fridge for up to 2 days.
Cooked pancakes can be stored in a closed container for up to 3 days in the fridge. The raw batter can be stored in the fridge for up to 2 days.
Cooked pancakes can be stored in a closed container for up to 3 days in the fridge. The raw batter can be stored in the fridge for up to 2 days.
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