Gluten free pancakes to enjoy on Shrove Tuesday
and live on Freeview channel 276
From super grain buckwheat pancakes served with blueberries, to thick, fluffy, American style pancakes, these delicious recipes taste so good, everyone will love them – whether gluten free or not!
Recipes are courtesy of FREEE Gluten Free Banana Pancakes
Free from Gluten, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan,
Makes 6-7 pancakes
Ingredients
150g FREEE Plain White Flour
1 tsp FREEE Baking Powder
1 egg (or 1tbsp FREEE Chickpea Flour + 2tbsp water)
150ml milk (or vegan milk)
1 banana
oil, for pan
syrup, for serving
Method
Put the flour and baking powder into a large bowl or jug and stir to combine.
Advertisement
Hide AdAdvertisement
Hide AdBreak the egg (or add the chickpea flour + water) in the bowl, add the milk and beat to make a smooth batter.
Thinly slice the 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 7.5cm/3” circles.
Carefully put a few banana slices onto each circle and cook on medium heat for 2-3 minutes.
When bubbles appear on the surface and the base is golden reduce the heat to low.
Advertisement
Hide AdAdvertisement
Hide AdTurn the pancakes over and cook the other side for 1-2 minutes.
Transfer cooked pancakes to a plate and repeat until the batter is used.
Serve warm with syrup of your choice.
Equipment: Frying pan, large mixing bowl or jug
Cooking time: 5 minutes
Gluten Free Buckwheat and Blueberry Breakfast Pancakes
Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan,
Makes 4 breakfast pancakes
Ingredients
75g FREEE Buckwheat Flour
1 tsp FREEE Baking Powder
1 egg (or ¾ tbsp FREEE Chickpea Flour + 1½ tbsp water)
75ml milk (or vegan milk)
75g blueberries
oil
agave, maple or golden syrup
Method
Put the flour and baking powder into a large bowl or jug and stir to combine.
Beat in the egg (or chickpea flour + water) and milk to make a smooth thick batter.
Stir in the blueberries.
Advertisement
Hide AdAdvertisement
Hide AdPut 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.
Equipment: Frying pan, jug or mixing bowl
Gluten Free Scotch Pancakes
Free from Gluten, Soya, Wheat, Nuts
Vegetarian,
Makes 6 scotch pancakes
Ingredients
100g FREEE Self Raising White Flour
1 egg
150ml milk
oil, for pan
jam, for serving
Method
Measure the flour into a jug.
Advertisement
Hide AdAdvertisement
Hide AdBreak 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 7.5cm/3” 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.
Equipment: large frying pan and jug
Gluten Free Spinach and Egg Brunch Pancakes
Free from Gluten, Soya, Wheat, Nuts
Vegetarian,
Makes 6-7 pancakes
PANCAKES Ingredients
100g FREEE Buckwheat Flour
pinch of salt
1 egg
300ml milk
50g butter, melted
oil, for pan
SPINACH AND EGG FILLING
300g spinach, wilted
6 tbsp cream
6 eggs
125g grated cheese
butter, for tray
salt and pepper
Method
Pancakes
Advertisement
Hide AdAdvertisement
Hide AdPut 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.
Advertisement
Hide AdAdvertisement
Hide AdCook 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.
Spinach and Egg Filling
Rub some butter around the inside of an oven tray and pre-heat the oven.
Advertisement
Hide AdAdvertisement
Hide AdWilt 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.
Advertisement
Hide AdAdvertisement
Hide AdBake for 12-18 minutes or until heated through and the egg is set.
Serve immediately.
Equipment: large frying pan, saucepan, oven tray and mixing bowl or jug
Temperature: 180°C, Fan 160°C, 350°F, Gas 4
Cooking time: 15 minutes + 12-18 minutes
Comment Guidelines
National World encourages reader discussion on our stories. User feedback, insights and back-and-forth exchanges add a rich layer of context to reporting. Please review our Community Guidelines before commenting.