March 5, 2019 6:28 am Leave your thoughts
It’s Pancake Day and it doesn’t matter if you’re gluten-free: we’ve got flippin’ fantastic pancakes that will suit you and everyone else who’s eating with you! We’ve been advising customers on the best gluten-free pancake recipes and ingredients for years. This year we’re going to round up all our best ideas and give them to you on a plate. We’ve managed to find a pancake recipe for every single one of our gluten-free flours!
Naturally Good Food has an unrivalled selection of gluten-free flours, and you can use every single one of them to make pancakes! You might have your own personal preference (or might just have a pack of gluten-free flour you’re trying to use up). You might prefer the taste or texture of one flour over another, or be looking for a nutritional element found in greater quantities in one particular type. Here’s our comprehensive list of flours – and a pancake recipe for each of them!
Hemp flour: you’ll struggle to use hemp flour (or hemp protein powder) on its own to make pancakes, so most recipes incorporate another type of flour, such as almond flour or brown rice flour. This recipe here makes deeply chocolatey pancakes, in which the hemp provides a dark, nutty edge.
Completely flourless pancakes
Is it possible to make completely flourless pancakes? Apparently so! Check out these recipes.
Gluten-free pancake mixes
You might like to make things even easier, by using one of our gluten-free pancake mixes. They’ve been specially formulated, tried and tested to give you superb gluten-free pancakes. Here’s what we’ve got.
Amisa buckwheat pancake mix: also with wholegrain rice, millet and teff flours. This makes lovely thick pancakes and, as the mix contains no sugar, can be used for savoury purposes too (add your own sugar or syrup to sweeten). You’ll need to add egg and milk too – or non-dairy milk and leave out the egg.
Orgran buckwheat pancake mix: also with tapioca, maize and potato starches and rice flour. This is another good, thick, unsweetened pancake mix. Simply add egg and milk to the mix – or, if you’re avoiding dairy/animal products, use Orgran No Egg egg replacer and a non-dairy milk or oil.
Orgran apple and cinnamon pancake mix: naturally sweet from the dried apple, with a subtle hint of spice, this mix is based on maize starch and flour, with potato and tapioca starches and yellow pea flour too.
If you’re looking for a simple gluten-free flour mix, we’d recommend our plain gluten-free flour from Doves Farm, which is a mixture of rice, potato, tapioca, maize and buckwheat flours – and is just right for pancakes.
The great thing about these mixes is that they make pancakes with real flavour and real nutritional value of their own. They’re not just bland vehicles for a topping.
But speaking of toppings…once you’ve got your base sorted, you can put pretty much any topping you like on a pancake. Sugar, syrup, ice-cream, whipped cream, melted chocolate, chopped pistachios and rosewater – everyone has a favourite. See our blog Flippin’ great pancake toppings for ideas ranging from the everyday to the sheerly luxurious.
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This post was written by Yzanne