Being gluten free on Shrove Tuesday is no problem. There are so many options for making gluten free pancakes.
Why not go all out this pancake day and have pancakes for breakfast, lunch and dinner? Here are 3 recipes for gluten free pancakes. Each one uses a different base ingredient which are all available as refills/zero waste from Nom.
Each recipe gives a different taste experience and they will be useful to have up your sleeve throughout the year.
They are all gluten free and can be made vegan.
Breakfast : Banana, blueberry pancakes (gluten free and vegan if you like)
This is based on a recipe by Anna Jones. Lovely sweet pancakes that are great topped with chopped nuts and yoghurts.
For 2-3 people:
Ingredients:
- 100g oats (NB our porridge oats are not gluten free)
- 1 tsp baking powder
- pinch of salt
- 1 ripe banana
- 150ml dairy or non dairy milk of your choice
- A few handfuls of frozen or fresh blueberries
Method
Turn the oven to the lowest heat to keep everything warm.
- Blitz oats in a food processor till you have a scruffy flour. Add to a bowl with the baking powder and salt.
- Blitz the banana with the milk in the food processor.
- Beat the banana mixture into the oats and leave to sit for a few minutes.
- Heat a non stick frying pan on medium heat. Add a little oil/butter/spread of choice.
- Drop a large spoonful of batter into the pan.
- After a couple of minutes, once cooked on one side scatter some blueberries on the top.
- Flip the pancake and flatten with the back of the spatula.
- Cook for a few more minutes. The pancakes do stay moist in the middle.
- Pop in the oven to keep warm and cook the rest of the batter, adding a little more oil/butter each time.
- Serve topped with toasted chopped nuts, yoghurt and perhaps a dollop of jam or honey.
Lunch: Gram flour pancakes (gluten free and vegan if you like)
I love these pancakes as they are so quick to make and use very few ingredients. Gram flour is made from chickpeas and is a brilliant gluten free alternative to flour.
With chopped salad vegetables and cheese on top these pancakes make a nice change from sandwiches. These pancakes are thin like crepes.
For 2 people.
Ingredients:
- 75g gram flour
- 75ml milk of choice
- pinch of salt
- 2 tbsp nutritional yeast
- You can play around with other flavours such as turmeric or smoked paprika.
Method:
- Whisk all the ingredients together and leave to sit for a few minutes (or can be made in advance and kept in the fridge).
- Heat a frying pan over a medium heat with some oil/butter.
- Spoon some batter into the frying pan and swirl around to reach the edges of the pan.
- Loosen around the edges. When bubbles start to show, it’s cooked and ready to flip.
- I like to top mine with toppings similar to pizza. Spread tomato puree over the pancake and top with peppers, tomatoes, olives and cheese of your choice.
Dinner: Classic Crepe (gluten free and vegan if you like).
This is the kind of pancake we traditionally make on Shrove Tuesday. First a savoury round, and then a dessert round. Yum!
Recipe taken from the Doves Farm website.
Makes 6 pancakes
Ingredients:
- 200g Gluten Free Plain Flour
- 2 eggs (or 1tbsp Gram Flour + 2tbsp water)
- 500ml milk of your choice
- oil
Method
- Put the flour, egg (or gram flour + water), and half the milk, into a large 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 – otherwise it’s ready to go.
- Lightly oil a frying pan so that the oil just covers the surface and get the pan nice and hot.
- Stir the batter then spoon or pour some into the hot pan, rolling it out to the edges.
- Cook the pancake, loosening the edges, until the base is golden.
- Turn it over and cook the other side.
- Repeat until the batter is used.
- Serve with sweet or savoury fillings of your choice.
