Gluten Free Yeast Pancakes
Light & fluffy gluten-free pancakes with vanilla essence, pinch of cinnamon and slowly raised with yeast.
Equipment
- pancake pan with 4 cavities or a regular frying pan or griddle
Ingredients
- 1 cup gluten-free flour gluten free flour mix or a mix of tapioca, potato or other gluten-free flours
- 2 tablespoons caster sugar sugar according to your taste sugar according to your taste
- 1/2 teaspoon dry active yeast
- 1/8 teaspoon cinnamon (large pinch) or nutmeg, mace or mixed spice (optional)
- 1/2 teaspoon xanham gum
- 1 pinch fine salt
- 1 cup milk or plant based milk or yoghurt & milk
- 1 egg
- 1/2 teaspoon vanilla essence
Instructions
- Measure and mix all the dry ingredients - gluten-free flour, yeast, large pinch of cinnamon or other spice, xantham gum, pinch of salt and sugar.
- Add the egg and vanilla essence.
- Add most of the milk, but keep some just in case the batter is too runny. (the final amount depends on what type of flour and milk you are using, so it's best to add milk gradually).
- Mix everything together (you can use electric whisk for this. You should have a slightly thicker batter (if not add more milk).
- Cover with a teatowel and leave somewhere warm (but not hot) to prove for at least 30 - 45 minutes or until the pancake batter roughly doubles in size (or close enough).
- Heat your pancake pan on low to medium heat and test the first pancake. Taste it and add more sugar, salt or anything else you think your pancake batter needs (more milk if it feels too thick).
- Fry the rest of the pancakes on both sides until they are golden brown.
- Enjoy topped with yoghurt, peanut butter, nutella, cream, jam or marmalade.
Nutrition
Calories: 73kcalCarbohydrates: 13gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 19mgSodium: 21mgPotassium: 44mgFiber: 1gSugar: 4gVitamin A: 63IUVitamin C: 1mgCalcium: 39mgIron: 1mg
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