DELIGHTFUL GUILT-FREE PANCAKES
Make and share this Delightful Guilt-Free Pancakes recipe from Food.com.
Provided by puppitypup
Categories Breakfast
Time 10m
Yield 8 pancakes, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat griddle to medium or just a little hotter, depending on your griddle.
- Whisk together dry ingredients.
- Place milk, egg, vanilla and honey in blender and process.
- Add dry ingredients to blender and process.
- Spray griddle with cooking spray and pour batter onto griddle to make pancakes.
- Sprinkle each pancake with 1 T pecans.
- When first side done, flip and cook second side 'til done.
- Serve with fresh fruit or syrup.
- LEFTOVERS TIP: Either store leftover batter in fridge tightly covered for a day or two or put leftover pancakes in freezer with saran wrap or wax paper between each one. Then pop into the toaster for a quick weekday breakfast.
Nutrition Facts : Calories 351.8, Fat 12.7, SaturatedFat 1.8, Cholesterol 55.9, Sodium 620, Carbohydrate 52.9, Fiber 4.9, Sugar 15.3, Protein 11.1
GLUTEN-FREE BUTTERMILK PANCAKES
Brown-rice flour and potato starch are a great investment if you plan on baking gluten-free for the long haul. Xantham gum helps these buttermilk pancakes hold their structure in the absence of gluten.
Provided by Riley Wofford
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 50m
Yield Makes about fifteen 5-inch pancakes; Serves 4 to 6
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together flour, potato starch, sugar, baking powder, baking soda, salt, and xantham gum, if using, until well combined. In a small saucepan, gently heat buttermilk over low until warm to the touch. Transfer to a large liquid-measuring cup; whisk in eggs and melted butter. Make a well in center of flour mixture; stir in buttermilk mixture until lumpy and just combined (do not overmix). Let stand 10 minutes.
- Meanwhile, preheat oven to 200 degrees and place a rimmed baking sheet fitted with a wire rack inside. Heat a large nonstick skillet over medium; lightly brush with oil.
- Working in batches, add heaping quarter-cups of batter to skillet, spreading lightly with the bottom of the cup. Cook until bubbles form on surface, edges have set, and undersides are golden brown, about 4 minutes. Flip and continue cooking until other sides are golden brown, 2 to 3 minutes more. Transfer to prepared sheet in oven to keep warm while you cook remaining pancakes. Serve with room-temperature butter and a drizzle of maple syrup.
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THE BEST GLUTEN-FREE PANCAKES - GLUTEN-FREE BAKING
From glutenfreebaking.com
4.8/5 (20)Total Time 13 minsCategory BreakfastCalories 150 per serving
- Whisk white rice flour, cornstarch, sweet rice flour, granulated sugar, baking powder, salt, and xanthan gum together in a medium mixing bowl. Add the eggs, milk, vegetable oil, and vanilla extract. Whisk until smooth.
- Lightly oil a flat griddle pan. Heat griddle over medium-high heat. Pour batter, approximately 1/4 cup, onto griddle. Batter should sizzle when it hits the pan.
- Cook for approximately 3 minutes. Flip pancakes when bubbles appear all over the surface of the pancake and begin to pop. The pancake should begin to look almost dry. Flip and cook another 1-1 1/2 minutes.
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