Tuesday, 18 March 2014

Gluten-Free Pancakes

I am one of those unlucky people who can't eat wheat gluten. I'm not going to lie, it's pretty annoying, especially when you're out and about and can't just grab a sandwich or eat pizza like a normal person.

However, at home when I'm cooking for myself, I've started experimenting with some alternatives to things I miss most and I've managed to nail one thing in particular – gluten-free pancakes.

Honestly, I defy anyone to be able to tell these are gluten free – they look, cook, smell, feel and taste just like a wheat crepe but are lighter so you can eat more. Bonus! Plus, the mix makes amazing Yorkshire puds, too, which has improved my enjoyment of a Sunday roast about a trillion times since becoming GF.

Pancake day may only happen once a year, but you can definitely indulge in these bad boys all year round. I had a hankering yesterday, so made a huge pile – I'm ashamed/proud to say I ate them all myself.

You need to make up a base mix from a few separate exotic flours, but they go a long way and when you've bought them you can make pancakes to your heart's content. I get mine from Sous Chef – it's an amazing website full of hard-to-find ingredients for Asian cooking and the like, with a GF section. And your order comes beautifully packaged, with monogrammed tissue paper – I'm a sucker for pretty packaging.

To make six largish crepes (enough for two, or one greedyguts), you will need:
100g GF pancake mix – 40g tapioca flour, 30g potato starch, 30g cornflour
160ml milk
2 eggs
pinch of salt

You make them just like an ordinary pancake. Combine your flours and salt in a large bowl – you can also do this in one large batch by scaling up the amounts and then have your mix ready to go for next time. These are very fine, powdery flours and the potato starch tends to clump, but don't worry, it'll all come out in the mix.

Measure out your milk and beat the two eggs into it. Make a well in your flour and pour in the eggy milk mixture, whisking as you go to prevent lumps.

This mix feels claggy when the milk first goes in but keep whisking and it'll loosen to a thinnish, silky batter.

I like to use a non-stick frying pan and minimise the amount of oil I use by heating it (you need your pan to be blistering hot for pancakes by the way – no one likes a heavy, anaemic, greasy crepe), then pouring it off the pan again into a mug. It gives you just a very light coating of oil, you can reuse it for each pancake, and it's already heated.

Pour in just enough batter to thinly coat the bottom of the pan, and roll your pan around a little to fill any gaps. The crepe should go opaque and set within about 30 seconds to a minute, then you can flip it. I'm terrible at this so I use a spatula but go wild with it if you're more coordinated!

Cook for a further 30 secs/1 min until those lovely little brown speckles have appeared on the underside, then flip it out onto a plate. Repeat until all your batter's gone and you have yourself a stack of gorgeous, soft, crispy-at-the-edges crepes.

I ate mine with lashings of chocolate spread, because, well, why wouldn't you?!


  1. I love your blog. Your photos are great. What software do you use to edit with as I'm looking at buying some?
    Beth x


    1. Hi Beth,
      Thanks so much! It's quite scary putting them out on the net. Glad you like the blog!
      I don't really use any software, but I have slightly lightened a few in iPhoto and would use Photoshop or Photoshop Elements to do anything more involved. My camera is a Canon EOS 1000D with a 50ml lense and I mainly just point and click while it does the work for me. I need to get more into the technical side of photography and learn this stuff really!
      Sarah x