The gluten-free yogurt pancakes are delicious treats without yeast and also lactose-free, with a texture reminiscent of pancakes. Thanks to the presence of yogurt in the batter, the pancakes are incredibly soft, fragrant, sweet enough, ideal for breakfast, a snack, or a quick bite, accompanied by fresh fruit, ice cream, honey, or jams. The pancakes are very easy and can be made in a few minutes; furthermore, if there are no specific dietary needs, you can also prepare them with all-purpose flour.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup universal gluten-free flour mix
- 1 medium whole egg
- 1/2 cup lactose-free yogurt
- 1.5 tbsp lactose-free butter
- 1 pinch fine salt
Steps
Place the gluten-free flour in a bowl (I use a mix of gluten-free flours, suitable for all uses), add the egg, salt, plain yogurt (or coconut, coffee, or fruit-flavored) and any aromas (grated lemon peel, cinnamon, etc…) and mix with a steel whisk until you get a creamy mixture just like cake batter.
Melt the butter in a non-stick pan (approximately 5-6 inches in diameter). Once melted, pour it into the batter and mix quickly to incorporate; the melted butter will help the pancakes not stick to the pan.
Place the pan back on the small burner and pour a small ladle of batter in the center, swirling gently to spread it slightly on the bottom.
Wait until the pancake is golden on the bottom and easily detaches, then flip it with a spatula to brown the other side (about 30 seconds per side). Continue cooking the gluten-free yogurt pancakes until all the batter is used.
You can enjoy them hot or cold, accompanied by ice cream, fruit, syrups, etc…
The batter of gluten-free yogurt pancakes can be sweetened with sugar, honey, maple syrup, and so on, depending on whether you’ll eat them plain or not.
