Gluten Free Japanese Souffle Pancakes

 

I saw this Japanese Souffle pancake recipe and had to make it gluten free and it worked a treat.

I made it for mum on Mother's Day and she just woofed them down hahah

So easy to make once you get the hang of it. Careful not to have a pan that is too hot to start with keep it the heat low so they don't burn. 

Enjoy!

Gluten Free Japanese Souffle Pancakes

1/2 cup (75g) gluten free plain flour
1/2 tsp baking powder
1/4 cup (40g) icing sugar mixture
1/3 cup (80ml) milk
1 tsp vanilla extract
2 free-range eggs, separated
1/2 tsp cream of tartar or white vinegar
20g margarine, melted
Honey, to serve

 

 Method

1. Whisk the gluten free flour, baking powder, icing sugar, milk, vanilla and egg yolks in a large bowl until smooth.

 2. Use an electric mixer to whisk the egg whites and cream of tartar in a large bowl until stiff peaks form. If you don't have tartar you can use vinegar like I did.
    
3. Add one-third of the egg white mixture to the flour mixture and use a large metal spoon to gently fold until just combined. Add the remaining egg white mixture and gently fold until just combined.

4. Grease two 7cm egg rings or round metal cookie cutters. Heat a medium non-stick frying pan over low heat and brush with some melted margarine. Place cutters in the pan and fill with ¼ cup (60ml) pancake batter.

       

     

 Cook, covered, for 5-6 mins or until bases are golden. 

 

 

Carefully turn the pancakes and use tongs to remove cutters. Cook, covered, for 3 mins or until just set. Transfer to a plate. Repeat with remaining butter and batter. It helps to use the timer on your phone to help with these times.
 
5. Divide pancakes among serving plates and top with berries. Drizzle with honey or any toppings of you choice then serve.

I ate them as I made them so no serving needed hahaah. They went straight into my mouth other than the ones I gave to mum.

Egg-Free, Gluten-Free Pancakes

I had to go searching for an egg free, gluten free pancake recipe because I have been struggling on my paleo diet. Mainly because I have found that coconut oil and too much almond meal does not agree with me at all.

I also love pancakes but I think it is the egg that has been really heavy on my stomach so needed an alternative.  I went searching for an egg-free, gluten-free recipe and found this wonderful one from Taste which I altered to suit my stomach!

These pancakes come out so light and fluffy. I was so surprised and thrilled and best of all they taste delicious. They have more flavour than any paleo pancakes I made before and they are much easier to digest.

Let me know how you go with these. Enjoy!

Egg Free Gluten Free Pancakes

Ingredients
1/2 cup gluten free self-raising flour
1 tablespoon raw sugar
1/4 teaspoon bicarbonate of soda
1/2 cup rice milk
2 tablespoons melted margarine
1 teaspoon white vinegar

Method
Mix the flour, sugar and bicarbonate of soda in a medium bowl.  Pour in the milk, margarine and vinegar and whisk until smooth.

If the batter is a little thick pour is some extra milk until it is a little thinner and nice and smooth.

Heat a non-stick frying pan over medium heat. Grease with a little margarine then pour in some batter. Cook for 1-2 minutes on either side until they are golden brown and cooked through.

Makes around 8 light and fluffy pancakes.

Healthy Buckwheat Pancakes

Lovely honey on my Buckwheat Pancakes and a
delicious cup of peppermint tea. 

Perfect breakfast for a Sunday morning.

These healthy Buckwheat Pancakes are gluten free, easy to make and super delicious.

I was craving pancaked and don;t really like almond meal pancakes are they are just not right and do not want 10 eggs in coconut flour pancakes. Nope nope. Then I heard about buckwheat which is naturally gluten free and not wheat at all by the way.

Then I remembered a pancake recipe from Jamie Oliver that uses three ingredients. He uses self raising flour but I thought it will still work with buckwheat and I was right.

I am glad I gave this recipe a try. I will be making it more often. It it light on the tummy and tasty too. It is the perfect breakfast.

Healthy Gluten Free Buckwheat Pancakes

Ingredients
1 cup buckwehat
1 egg
1 cup lactose free milk or any milk of choice


Method
Whisk all ingredients in a bowl until combined. Do not over beat.

Heat up a frying pan, spray will olive oil or oil of choice and pour in batter.

Once bubbles start to form flip the pancake over. Give it a minute and flip onto your plate.

This recipe makes 12 large pancakes. 

Cinnamon Coconut Flour Pancakes - Dairy Free, Wheat Free, Gluten Free

The recipe for these light and fluffy coconut flour pancakes came from Paleo Spirit. I changed it a bit as I always do to suit what I have at home at the time.

They are really light on the tummy and moist and delicious. 

Not much more to say than enjoy!

Cinnamon Coconut Flour Pancakes

Makes 6 small - medium sized pancakes

Ingredients
2 eggs
1/2 cup rice milk or any nut milk
1 teaspoon vanilla extract
1/4 teaspoon liquid stevia or to taste
1/4 cup coconut flour
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
 pinch of salt


Method
Beat eggs with a mixer until frothy. Mix in milk, vanilla, and stevia.

In another bowl combine coconut flour, baking soda, salt and cinnamon.

Combine dry mixture with wet and beat until well combined.
 
Preheat fry pan and spray with olive oil then pour in batter to create pancakes.

Cook for approximately 2-3 minutes each side.

Serve hot with pure maple syrup or topping of choice.

Wheat Free Banana Pancakes - Dairy Free, Wheat Free, Gluten Free

You won't believe how good these wheat free banana pancakes made from scratch are. I have been searching for a really good recipe for banana pancakes since I have been on my wheat free diet and I finally found it at Paleo Parents.

A different recipe prior to this one was just awful. I got so depressed thinking this is how my pancakes are going to be? They were like cement.

These divine wheat free banana pancakes are absolutely soft, light and delicious. They are really easy on your tummy, make you feel good after and keep you full for hours.

Notes: When making these pancakes don't make them too big as you won't be able to flip them over. Keep the flame low as they will burn. They don't take long to cook so keep your eye on them. If you keep them about 10 cm/4 inch in width you will be fine and make more. I made mine bigger but next time will keep them to the smaller size.

I always grind my own almond meal in a food processor. If I need it super fine I will buy it from the supermarket.

Keep reading to find out how to make pancakes from scratch. It is so easy.

Banana Pancakes

Makes 6 larger pancakes or 12 smaller ones

Ingredients
1/2 cup almond meal
1/4 cup banana mashed
1 egg
2 tablespoons almond milk
1/4 tsp baking soda
1/4 tsp cream of tartar
pinch salt
1/4 tsp vanilla
1 tbspn coconut oil

Method
In a food processor, process banana, egg, and milk until smooth.

Add the remaining ingredients (except coconut oil) and pulse to combine.

In a large pan, melt coconut oil over low heat.

Pour batter into pan to form 10cm/4 inch diameter pancakes.

Cook until bottom is golden brown and flips easily, about 2 – 3 minutes. Cook the other side about 2-3 minutes to get an even colour.

 

Homemade Pancakes with Blueberry Sauce

I had a craving for pancakes last night but didn't have any honey or syrup of any kind. A quick look through the fridge found a bag of frozen blueberries.

Then a quick Google search found a great Nigella recipe for Blueberry Sauce and I was in business.

The homemade pancakes recipe is from Jamie Oliver. I love it because it is such a simple, basic pancake recipe and the Nigella Blueberry Sauce recipe is just as easy.

You will be enjoying this delicious treat in 30 minutes.

Homemade Pancakes Recipe

Ingredients
1 cup self raising flour
1 cup soy milk
1 egg beaten

Method
Sift flour

Add soy milk

Add egg

Whisk until combined. Do not overbeat as the pancakes will come out tough.

Heat up a fry pan on medium heat and add milk free margarine. Next place enough batter in the frypan to get the size of pancake you want.

Wait until bubbles form on the surface before turning pancake over. Repeat until you cook the amount of pancakes you wish.

Blueberry Sauce Recipe

Ingredients
1 cup blueberries
2 tablespoons raw sugar
1 tablesoopn lemon juice

Method
Place all ingredients in a small saucepan and bring to the boil. Turn down heat and simmer for about 5-8 minutes until mixture thickens into a sauce.

Plate up pancakes and pour blueberry sauce over the top.

See how easy that pancake recipe was to make and the blueberry sauce recipe too!

Enjoy.