My Favourite Gluten Free Pancake Recipe
There are days when you feel like having something simple and light for a meal without having to cook up a storm. Pancakes are quick and easy to prepare, and they are great for anytime of the day. This is quick and easy gluten free pancake recipe and it is suitable for people who are gluten intolerant, those who are on gluten-free diets and anyone who prefers less gluten in their diet.
Here are the instructions on how to make gluten free pancakes.
Gluten Free Pancake Recipe
Ingredients:
- 1 cup gluten free self-raising flour
- 1 egg
- ¾ - 1 cup milk
- 1 cup low-fat cottage cheese
- 1 tablespoon melted butter
- 1 teaspoon vinegar
- A pinch of salt
Instructions:
Sift the gluten free flour and salt into a big mixing bowl and make a well in the centre of the flour. Whisk the milk, egg, butter and cottage cheese in a separate bowl. Pour the mixture into the centre of the flour. Mix all the ingredients together until you get a smooth batter. Add in the vinegar and mix well.
Next, heat up the frying pan on medium heat and grease the pan with one teaspoon of oil. Scoop about four tablespoons of pancake batter and pour into the pan. Let it cook until bubbles appear on the surface. When there are lots of bubbles, flip the pancake over and cook on the other side until it is ready.
Repeat the procedure with the remaining batter until all the batter is used up. Stack the warm pancake on the previous one as you cook the next one.
After you have cooked the pancakes, prepare the following toppings and garnishings for decorating your pancake stack.
More gluten free recipes here
Extra toppings and ingredients:
Here are the ingredients you need to make your pancake stack look good and taste delicious!
- Some dried herbs
- Some ground pepper
- One stalk of fresh parsley
- Cherry tomatoes
- Sour Cream
- A wedge of lemon
Carefully place some cherry tomatoes on top of your pancake stack followed by a dollop of sour cream on it. Sprinkle with some dried herbs and pepper. Garnish with fresh parsley leaves and a wedge of lemon.
Serve while the pancakes are warm and enjoy!
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