Cohorted have got you covered with three sweet and savoury gluten-free pancake alternatives, suitable to anyone’s taste.
Traditionally Shrove Tuesday is where believers of Christianity would go to confession in preparation for Ash Wednesday, the following day. Typically, pancakes would be eaten as a last treat before 40 days of fasting and would use up rich foods such has sugar, milk and eggs.
200 g Gluten Free Self-Raising Flour
1.5 tsp Gluten Free Baking Powder
1 tbsp Sugar
300 ml Milk or lactose free/vegan alternative
Measure out your flour and sugar into a large mixing bowl and mix together thoroughly.
In a separate mixing bowl, mix together your eggs and milk until smooth.
Add your wet ingredients to your flour mixture, whisking until both smooth and consistent.
Set your hob to a low-medium heat. Add a dash of oil to the pan and begin to pour some pancake batter into the pan.
Leave to cook until bubbles begin to appear on the top side of the pancake, flipping it over with a spatula when ready. Repeat this step until all of the pancake batter has been used up.
Drizzle with maple syrup and dish up with a side of bacon!
200g Gluten Free Self-Raising Flour
1 tsp Gluten Free Baking Powder
300ml Milk (or lactose free/vegan alternative)
In a mixing bowl, combine the gluten free self-raising flour and the baking powder.
In separate jug, mix together the milk and egg. Then pour this into the flour mixture and whisk together thoroughly, until smooth.
Heat some oil in a frying pan and begin to ladle pancake batter into the pan when ready.
Immediately place 5 blueberries into the mixture and gently press them in.
When bubbles begin to appear, flip the pancake and cook until golden brown. Repeating until all the batter is gone.
Serve with golden or maple syrup, fresh fruit or cream and enjoy.
220 g Gluten Free Plain Flour
4 Large Eggs
450 ml Milk (or Lactose free/vegan alternative)
Pour your gluten free plain flour into a large mixing bowl, then add the eggs and beat together until smooth.
Gradually pour in your milk whilst whisking, until you have a nice and smooth gluten free batter.
Add some oil to a frying pan and heat up gradually. Pour the batter evenly into your frying pan, tilting the pan to ensure that the entire base is covered.
Fry for about 1 minute or until the edges are starting to look cooked. Then flip and cook for a further 20-30 seconds. Repeating until all the mixture is gone.
Serve with sugar and fresh lemon, syrup or chocolate spread and enjoy.
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