Gluten free pancakes to enjoy on Shrove Tuesday

If you are a fan of pancakes but gluten free here are some recipes so you can enjoy as many as you like.

Tuesday, 16th February 2021, 10:22 am
Updated Tuesday, 16th February 2021, 11:01 am

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

Scotch pancakes
Scotch pancakes

Vegetarian, Vegan,

Makes 6-7 pancakes

Ingredients

150g FREEE Plain White Flour

Egg and spinach pancakes

1 tsp FREEE Baking Powder

1 egg (or 1tbsp FREEE Chickpea Flour + 2tbsp water)

150ml milk (or vegan milk)

1 banana

Blueberry pancakes

oil, for pan

syrup, for serving

Method

Put the flour and baking powder into a large bowl or jug and stir to combine.

Break 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.

Turn 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.

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.

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.

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 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

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.

Spinach and Egg Filling

Rub some butter around the inside of an oven tray and pre-heat the oven.

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 12-18 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