Pancakes Without Gluten: 4 Options to Include in Your List of Preferred

If you chose not to eat food with gluten, celiac or intolerant to this protein, these pancakes gluten-free are the ideal option for breakfast and/or snack.

Today, pancakes are a part of the morning of the many fans of healthy food. Are a meal option easy, quick and versatile, and can be supplemented with fillings or toppings sweet and savory.

These pancakes gluten-free are not the exception and ensure all the flavour and texture of the pancakes made with ingredients that are more current. We have suggestions with starch, rice flour, corn, oats and locust beans, as delicious as healthy.

4 RECIPES PANCAKES GLUTEN FREE

Pancakes Without Gluten 4 Options to Include in Your List of Preferred 1

1. PANCAKES GLUTEN-FREE WITH RICE FLOUR AND COCOA

These pancakes gluten-free with chocolate flavor are a must. When finished, place on a plate and serve with yogurt and fresh strawberries.

– Ingredients –

  • 100 g of rice flour
  • 200 ml of milk vegetable
  • 1 spoon (soup) of raw cocoa powder
  • 1 spoon (soup) of chia seeds
  • 2 dates (optional)
  • 1 spoon (coffee) baking soda
  • Coconut oil (for greasing the pan)
  • Yogurt and strawberries to accompany

– Mode of preparation –

  1. In a food processor, combine all ingredients and blend on high speed until it is well blended and turn into a pope.
  2. Heat a non-stick pan with a little coconut oil.
  3. When you are hot join about 3 tablespoons of the dough, flatten to give the round shape of the pancake.
  4. Cook for 2 to 3 minutes (or until you release the bottom of the frying pan and with a spatula turn the pancake. Cook for 1 to 2 minutes. Repeat the process until you finish all the dough.

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2. PANCAKES GLUTEN-FREE WITH CORN FLOUR

Another suggestion of pancakes gluten-free with corn flour and corn starch, an effective option for the intolerant to this protein.

– Ingredients –

  • 100 g corn flour
  • 150 g of corn starch
  • 1 spoon (tea) baking powder biological
  • 1 spoon (coffee) of salt
  • 1 spoon (soup) of oil
  • 220 ml of drink almonds roasted
  • 1 egg
  • 1 spoon (tea) of stevia

– Mode of preparation –

  1. In a large bowl mix the flours, salt, stevia and baking.
  2. With an electric mixer of sticks, at low speed, add the milk, oil and egg (for this order and without stop beating). Beat well to incorporate all the ingredients, but always at low speed.
  3. The prepared must stay with the consistency of the consistency of a soft, slightly thick. Let stand 30 minutes in the refrigerator. Remove from the cold and give it a stir.
  4. A serta anti-stick or a machine to make pancakes, previously greased with olive oil or vegetable margarine, pour a spoonful of batter, let cook and turn. This process is fast and depends on the cooking that you want.

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3. PANCAKES GLUTEN-FREE WITH OAT FLOUR

The oatmeal, by itself, does not have gluten. However, the packages of oats marked with the symbol “gluten-free” guarantee to the consumer that there was no cross-contamination during processing and packaging. Thus, this should always be the option of celiac patients, taking into account that your gluten sensitivity is extremely high.

– Ingredients –

  • 1 cup of oat flakes
  • 1 egg
  • 1 cup of milk
  • 1 pinch of salt

– Mode of preparation –

  1. Beat all the ingredients in a blender until you obtain a batter liquid and homogeneous.
  2. Heat a non-stick pan with a little coconut oil.
  3. When you are hot join about 3 tablespoons of the dough, flatten to give the round shape of the pancake.
  4. Cook until you release the bottom of the frying pan and with a spatula turn the pancake. Cook for 1 to 2 minutes.
  5. Repeat the process until you finish all the dough.
  6. Place the pancakes on a plate and serve with side dishes sweet or savoury.

4. PANCAKES GLUTEN-FREE FLOUR OF LOCUST BEAN GUM

The carob is a great replacement for the cocoa and the chocolate, without the fat, with vitamins, calcium, magnesium , and antioxidants, providing more health care to these pancakes gluten-free.

– Ingredients –

  • 1 spoon (soup) of tapioca flour
  • 2 spoons (soup) of rice flour
  • 1 spoon (tea) of flour of locust bean gum
  • 1 spoon (tea) not too full of baking powder
  • 1 spoon (tea) not too full of sugarcane molasses
  • 1 spoon (coffee) of chia seeds
  • 5 tablespoons (soup) of warm water

– Mode of preparation –

  1. First mix all the dry ingredients and then add the molasses and the water. With a fork, make the mix.
  2. Heat a non-stick pan and before you put the dough in the frying pan, it should be well hot. Then, place a small portion of the dough and reduce the heat to minimum, covering it to cook slowly (about 3/4 minutes).
  3. Then just turn around and leave bake the same time. Serve with side dishes of sweets to taste.