From super grain buckwheat pancakes served with blueberries to thick, fluffy, American-style pancakes, these delicious recipes prove that gluten free doesn’t equal boring.
If you’re a fan of pancakes, but eating gluten free, look no further than these tasty recipes from FREEE — one of the UK’s favourite gluten free flour brands.
Gluten-free banana pancakes
MAKES 7
Dietary requirements: free from gluten, soya, wheat, dairy and nuts. Suitable for vegans and vegetarians, too.
Ingredients
150g plain white GF flour
1 tsp baking powder
1 egg (vegan alternative: mix 1 tbsp of chickpea flour with 2tbsp water and whisk until smooth)
150ml milk (or vegan milk of your choosing)
1 banana
Oil for pan
Syrup for serving
- Put the flour and baking powder into a large bowl or jug and stir to combine.
- Break the egg (or add the chickpea flour and water) into the bowl, add the milk and beat to make a smooth batter.
- Thinly slice your banana.
- Put a little oil into a frying pan, roll it around to cover the surface and heat until nice and hot.
- Pour batter into the pan to make around three-inch circles.
- Carefully put a few banana slices onto each circle and cook on medium heat for two to three minutes.
- When bubbles appear on the surface and the base is golden, reduce to low heat.
- Turn the pancakes over and cook the other side for one to two minutes.
- Transfer cooked pancakes to a plate and repeat until the batter is used.
- Serve warm with syrup of your choice.
Gluten-free buckwheat and blueberry breakfast pancakes
MAKES 4
Dietary requirements: free from gluten, soya, wheat, dairy and nuts. Suitable for vegans and vegetarians, too.
Ingredients
75g buckwheat flour
1 tsp baking powder
1 egg (or ¾ tbsp chickpea flour and 1½ tbsp water)
75ml milk (or vegan milk)
75g blueberries
Oil for pan
Agave, maple or golden syrup
- Put the flour and baking powder into a large bowl or jug and stir to combine.
- Beat in the egg (or chickpea flour and water) and milk to make a smooth, thick batter.
- Stir in the blueberries.
- Put a little oil into a frying pan, roll it around to cover the surface and heat until the pan is nice and hot.
- Pour the batter into the pan to make two circles and cook on a medium heat.
- When bubbles appear on the surface and the base is golden turn the pancakes over and cook the other side.
- Remove the pancakes and keep them warm while you make two more pancakes.
- Serve warm with syrup of your choice.
Gluten-free Scotch Pancakes
MAKES 6
Dietary requirements: free from gluten, soya, wheat, dairy and nuts. Suitable for vegetarians.
Ingredients
100g self-raising white GF flour
1 egg
150ml milk
Oil for pan
Jam, your choice for serving
- Measure the flour into a jug.
- Break the egg into the jug, add the milk and beat into a smooth paste.
- Put a little oil into a large frying pan, roll it around to cover the surface and heat until nice and hot.
- Stir the batter then spoon or pour some into the pan to make three-inch circles.
- Cook over a medium heat.
- When bubbles appear on the surface and the base is golden turn the pancakes over and cook the other side.
- Transfer the pancakes to a plate.
- Repeat until the batter is used.
- Serve warm or cold with jam.
Gluten-free spinach and egg brunch pancakes
MAKES 7
Dietary requirements: free from gluten, soya, wheat, dairy and nuts. Suitable for vegetarians.
Ingredients
For the pancakes
100g buckwheat flour
1 pinch of salt
1 egg
300ml milk
50g butter, melted
Oil for pan
- Put the flour, salt, egg and half the milk into a bowl or jug.
- Beat to a smooth paste then stir in the remaining milk to make a thin batter. Refrigerate the batter for up to 12 hours or if using straight away continue with the recipe.
- Lightly oil a large frying pan so that the oil just covers the surface and get the pan nice and hot.
- Stir the melted butter into the batter then pour or spoon some batter into the hot pan and roll it out to the edges.
- Cook the pancake, loosening the edges, until the base is golden. Turn it over and cook the other side.
- Transfer the cooked pancake to a plate and repeat until the batter is used.
- If making these ahead of time, cover and chill the pancakes for up to 24 hours.
For spinach and egg filling
300g spinach, wilted
6 tbsp cream
6 eggs
125g grated cheese
Butter for tray
Salt and pepper
- Rub some butter around the inside of an oven tray and pre-heat the oven — 180°C, fan 160°C, Gas 4.
- Wilt the spinach in a saucepan, stir in the cream, season with salt and pepper.
- Lay out the pancakes on the oven tray and divide the spinach mixture on the middle of the pancake.
- Break an egg onto the spinach and fold the edges of the pancake over to cover the egg white and to form a square.
- Place the filled pancakes on the prepared oven tray and sprinkle grated cheddar over the top.
- Bake for 12 to 18 minutes or until heated through and the egg is set.
- Serve immediately.
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