Maslenitsa week is in full swing, if you have not yet treated yourself and your family to pancakes, then now is the time to do it. As you know, a gluten-free diet comes with some disadvantages when it comes to baking. If you are not a fan of experiments, we recommend using a ready-made mixture for making pancakes or pancakes. If you want to try something new, try one of these 7 gluten-free pancake recipes.
Potato and rice pancakes Rice pancakes with coconut milk Vegan pancakes with mineral water Lenten green buckwheat pancakes Chickpea pancakes Banana pancakes Lazy hemp pancakes
Potato-rice pancakes
Don’t rush to run to the store for potatoes, even though they are in the name. This is a classic, basic gluten-free pancake made from flour and starch. Ideal for wrapping your favorite filling.
You will need:
- 200 ml milk
- 70 g rice flour
- 30 g potato starch
- 2 eggs
- 2 tbsp. Sahara
- 50 g butter
- salt - to taste
Beat eggs, add milk, sugar, salt, melted butter. Mix flour with starch and add to the dough. Bake in a well-heated dry frying pan, pre-mixing the dough, because... it settles quickly.
Pancakes: recipes without gluten and sugar
Pancakes are one of the most cozy and favorite dishes in almost every family. But, let's be honest, preparing them every day is not a good idea. They cannot be classified as an absolutely healthy diet: they are quite heavy for the stomach and high in calories. In addition, as a rule, the dough is made on the basis of premium wheat flour, which is devoid of many beneficial properties. Certain vitamins remain in it, but fiber does not: when cleaning and processing grain, it goes to waste along with the shell. For some, wheat flour is generally contraindicated because it contains gluten, or gluten, a type of protein in cereals that causes allergic reactions.
What to do if you want pancakes? Is it possible to make them more balanced in composition? The answer is unequivocally yes. To do this, you first need to replace wheat flour with healthier alternatives. Nowadays it’s enough to just buy rice, buckwheat, chickpea and other types of flour in stores. Any of these types of flour contains a lot of vitamins, micro- and macroelements, and fiber. This is not to say that the dish will contain significantly fewer calories, because any flour is still a high-calorie product, but you will get much more benefits. You can read more about the beneficial properties of different types of flour here.
Secondly, do not add sugar to the dough. You can skip it altogether and serve honey, grated berries, jam, and maple syrup for sweetness with pancakes. You can also use natural substitutes: fructose, stevia, sorbitol. However, we must remember that absolutely all sugar substitutes are converted into glucose in the body. So, if you want to minimize the amount of sweets in your dishes, leave them as additives for pancakes. In general, sugar-free pancakes move from the dessert category to the universal category - absolutely any filling will suit them.
7 tips to ensure that pancakes made from alternative flours don’t turn out lumpy:
– As with regular dough, use ingredients at room temperature for the dough, remove milk and eggs from the refrigerator in advance. The flour must be sifted to saturate it with oxygen. – From the classic recipe, we take the rule to first mix all the dry ingredients separately and all the liquid ingredients separately, and only then combine them. – The point “gently stir the dough with a fork or whisk so that lumps do not form” can be simplified. A mixer or food processor will do an excellent job of making the dough with a homogeneous structure, but will simplify the effort and reduce cooking time. – Leave the dough to stand at room temperature for 20-30 minutes so that the flour swells and the pancakes turn out fluffier and more tender. Dough made from any alternative type of flour should be denser than from wheat - like sour cream. – Before adding a new portion of dough to the frying pan, stir it again to restore a uniform consistency. If the flour is not completely dissolved in the milk, it will settle to the bottom of the bowl. – Use small-diameter frying pans for frying to make it easier to flip and bake beautiful pancakes. Alternative flours do not contain gluten - it is gluten that binds all the ingredients of the dough together and prevents it from tearing when turned over. – In principle, when frying, you don’t have to use oil at all if you are the happy owner of a modern frying pan with a good non-stick coating. In any case, the advice of our grandmothers - to have a separate frying pan for frying pancakes - has not lost its relevance. Especially if you cook them not once a year, but more or less regularly. We decided to use oil - do not pour it from the bottle, but lubricate the surface of the frying pan with a silicone brush. Less oil means fewer calories!
4 easy pancake recipes without sugar and gluten-free flour
Rice flour pancakes
Rice flour is becoming more and more popular.
She is tender and airy. In terms of benefits, it has an excellent composition of nutrients, is easily absorbed by the body, and serves as a source of slow carbohydrates. It definitely requires adding an egg - without it the dough will not work. You can also use a little corn starch for the binder - it will help out at first, while you are still new to making pancakes not made from wheat flour. INGREDIENTS: Rice flour 250 g; chicken egg 2 pcs.; milk 600 ml; butter 30 g; soda 1 pinch; salt to taste; vegetable oil for frying
RECIPE: 1. Mix well milk at room temperature and eggs, also at room temperature. 2. Combine the flour sifted through a sieve with salt and soda, then gradually add it to the egg-milk mixture. Make sure that no lumps form. 3. Add melted butter to the dough and stir. 4. Heat the frying pan well and grease it with vegetable oil. Fry the pancakes on both sides until golden brown.
Cornmeal pancakes
Ideal for breakfast: they will leave you feeling full for a long time thanks to complex carbohydrates, but will not overload your stomach and will not make you sleepy.
Corn flour also gives pancakes a joyful yellow color - the day will start cheerfully and positively. INGREDIENTS: Corn flour 100 g; chicken egg 2 pcs.; milk 250 ml; stevia to taste, salt to taste, vegetable oil 2 tbsp. l.
RECIPE: 1. Sift the flour and mix with stevia and salt. 2. Whisk milk at room temperature a little with eggs, then gradually pour into flour. 3. Add vegetable oil to the dough and mix well again. Let the dough rest for 30 minutes. 4. Mix the dough again and bake pancakes on both sides in a well-heated frying pan.
Pancakes made from buckwheat flour
They are often called “for everyone” because of the pronounced taste of buckwheat. But along with the taste, they possess all the beneficial properties of this cereal, and there are quite a few of them. Buckwheat pancakes are a classic dish from Brittany, the western region of France. Most often they are eaten for lunch, stuffed with ham, eggs, mushrooms and cheese. A good and correct idea is to add vegetables.
INGREDIENTS: Buckwheat flour 150 g; water 600 ml; salt 1 pinch; vegetable oil for greasing the pan
RECIPE: 1. Mix water and salt. 2. Gradually add flour to the water, constantly stirring the dough. 3. Place the dough in the refrigerator for a day. 4. The next day, remove the dough from the refrigerator and let it stand at room temperature for half an hour. 5. Bake in a well-heated frying pan greased with vegetable oil.
Chickpea flour pancakes
Rich in easily digestible vegetable protein, fiber, vitamins and minerals. They can be prepared for both vegetarians and fasting people. Chickpea flour holds the structure of the dough very well, so you don’t need to add eggs to it.
INGREDIENTS: Chickpea flour 200 g; water 200 ml; salt to taste; vegetable oil for frying
RECIPE: 1. Mix chickpea flour and salt, then gradually add water in small portions and continuously stir the dough. 2. Grease a well-heated frying pan with vegetable oil and fry the pancakes on both sides.
Rice pancakes with coconut milk
These pancakes are suitable for those who love the taste of coconut. This is more of a dessert for tea than pancakes for breakfast.
You will need:
- 200 g glutinous rice flour
- 200 ml coconut milk
- 200 ml water
- 2 eggs
- 1 tbsp. vegetable oil
- Sweetener, salt - to taste
Beat eggs, add coconut milk and water, sugar, vegetable oil, salt. Gradually add rice flour, avoiding the formation of lumps. Bake pancakes in a well-heated frying pan, greased with oil.
Buckwheat lace pancakes are my favorite
This one has a darker color compared to wheat. It is distinguished primarily by its high content of vegetable protein and low calorie content. Has a nutty aftertaste. More suitable for savory baked goods.
If you don’t have one ready-made, prepare it yourself. To do this, you need to grind the buckwheat in a coffee grinder.
What you will need:
- buckwheat flour – 200 g,
- eggs – 3 pcs,
- milk – 500 ml,
- water – 300-400 ml,
- salt - a pinch,
- sugar - to taste,
- oil - for frying.
How to cook
Mix the products, stir everything well, then beat. The flour will immediately begin to absorb liquid.
The result should be a thick mass. Break the eggs there one by one. Knead again.
We begin to pour in warm water.
Pour in until the liquid reaches a classic pancake consistency. How much water the dough requires depends, of course, on the flour and its manufacturer. Let the dough rest for 45 minutes, covered with a towel or cling film.
We fry the pancakes - be sure to stir the dough before each new pancake.
Buckwheat pancakes are pancakes for everyone. They are somewhat dry.
However, once you cook and taste buckwheat pancakes, you will be their fans forever.
Vegan pancakes with mineral water
This version of pancakes will appeal to those who do not consume cow's milk and do not have plant-based milk on hand.
You will need:
- 200 g of Garnets “White Bread” mixture
- 1 small ripe banana
- 100 ml mineral water with gas
- 2 tbsp. vegetable oil
Puree the banana. Mix all ingredients and let stand for 10-15 minutes. Bake in a dry frying pan without oil.
Gluten-free cake Chocolate mystery in a slow cooker
Category: Cooking in a slow cooker Dough dishes in a slow cooker Cake in a slow cooker
At one time, our eldest daughter was prescribed a gluten-free diet, we managed with a bang, and the family switched completely to this type of diet. But food is food, and no one has canceled the holidays yet. My daughter's birthday was approaching and I had to come up with something. The Internet was scoured, one recipe after another was discarded. And now the long-awaited one was found!!! I say thanks to the unknown author. The diet was canceled, but the recipe for this cake is still the favorite in our family. Why “Riddle”, because no one ever guessed that there was no flour in it. Take a look, he's really wonderful!!!
Lenten green buckwheat pancakes
This recipe is suitable for those who are tired of pancakes made from flour and starch.
You will need:
- 1 tbsp. dry green buckwheat
- 1 tbsp. any plant milk
- 1 tsp soda
- 1 tbsp. lemon juice
- 1/2 tsp. salt
- sweetener - to taste
Rinse the buckwheat, add water (the water should cover the grain by about 1 cm) and leave for at least 1.5 hours. Then beat the buckwheat along with the remaining liquid in a blender, add vegetable milk, soda, lemon juice, salt and sweetener and beat everything again. Fry pancakes in a well-heated frying pan with or without adding vegetable oil.
Thin spicy cornmeal pancakes
Ingredients:
- 1 cup finely ground cornmeal
- 1.5 cups milk
- 2 eggs
- 3 tablespoons honey or Jerusalem artichoke syrup
- half a teaspoon of salt
- 4 tablespoons vegetable oil
- half a teaspoon of cinnamon or dried ginger
Preparation:
Important
Culinary archaeology. Three recipes that are hundreds of years old
- Warm the milk to room temperature.
- Mix eggs, salt, spices and sugar into milk.
- Mix the flour into the resulting mass in a thin stream, whisking the dough.
- Add vegetable oil, stir.
- Bake over medium heat.
Chickpea fritters
Tired of pancakes? Bake pancakes. Spicy, spiced, and most importantly gluten-free.
You will need:
- 200 g of Garnets “Falafel” mixture (instead of the prepared mixture, you can use chickpea flour and various dried herbs)
- 200…250 ml water
- 1 tbsp. vegetable oil
- 1/2 tsp. soda
- 1/2 tsp. lemon juice
- salt, pepper - to taste
Mix flour, 200 ml water, vegetable oil, salt, pepper. Separately, quench the soda with lemon juice and add to the dough and mix well. If the dough is too thick, add a little more water. Place the dough in a well-heated frying pan (can be fried with or without oil), cover with a lid and cook for 3 minutes. Then turn the pancakes over and cook without the lid.
Kotelnichesky milk soup
Category: Broths and soups Hot soups Milk soup
This is a family recipe. When my boyfriend’s parents just got married, one of the first dishes prepared by the young wife was a signature Milk soup based on the recipe of her grandfather, who lived in one of the very remote areas of our region. I was hoping to surprise my husband. No matter how it is! My husband tried it and said, yes, my grandfather cooked this in the village! The recipe turned out to be absolutely identical, which is extremely rare even with the most classic dishes. It turned out that he lived in the same area! You can’t ask whether the grandfathers knew each other anymore. I fell in love with this soup from the first spoon. That's why I'm sharing with you.
Banana pancakes
Are you on a protein diet? We have a recipe for you too - gluten-free banana pancakes.
You will need:
- 1 banana
- 2 egg whites
- 4 tbsp. orange juice
- 1/2 tsp. orange zest
- 2 tbsp. flaxseed flour
- 1 tbsp. chia seeds
Pour orange juice over chia seeds and let stand for 10-15 minutes. Beat banana and egg whites in a blender, add flour, zest and chia. Bake in a non-stick frying pan.
Rye pancakes with dark chocolate
Ingredients:
- ½ tbsp. whole grain rye flour
- ½ tbsp. spelled flour
- 1 tbsp. almond milk
- 3 tbsp. cocoa powder
- 2 tbsp. maple syrup
- ¼ tbsp. dark chocolate chips (or dark chocolate broken into pieces)
- ½ tsp. soda
- ½ tsp. baking powder
- 1 vegan egg (see first recipe)
- A pinch of pink Himalayan salt
Recipe:
- In a separate bowl, mix all dry ingredients.
- In another bowl, whisk together the vegan egg, almond milk and maple syrup.
- Add dry ingredients to wet ingredients and stir. Leave for 10 minutes.
- Add chocolate chips to the dough and stir.
- Bake in a frying pan greased with olive oil for a few minutes until the pancakes darken on the edges. Turn over and bake on the reverse side until done.
Lazy hemp pancakes
And yet, we decided to tell you about one recipe using a ready-made gluten-free mixture.
You will need:
- 200 g gluten-free pancake mix Eat Healthy
- 50 g hemp fiber
- 200 ml water
- 1 tbsp. vegetable oil
- 75 g blueberries or any other berries
Mix gluten-free mixture and hemp fiber, add water and oil. Gently stir in the berries and let sit for 5 minutes. Bake in a well-heated frying pan, constantly stirring the dough.
Quinoa pancakes
Ingredients:
- 1 tbsp. quinoa
- ⅓ tbsp. water
- ½ tbsp. buckwheat flour
- 1 banana
- ½ tsp. baking powder
- ½ tsp. vanilla
- A pinch of pink Himalayan salt
Recipe:
- Soak the quinoa overnight. In the morning, drain the water and rinse.
- Mix all ingredients in a blender bowl, add water and grind. If necessary, add more water - the dough should have the consistency of thick sour cream.
- Place the finished dough in the refrigerator for 20-30 minutes.
- Bake in a greased pan for 2 minutes on each side.
Fish in mayonnaise jelly
Category: Snacks Jellied
On our website we have a wonderful recipe from the wonderful cook Nina the Supergrandmother “Fish in jelly “White Dance”. Of course, it would be a sin for a person living in a fishing region not to take advantage of the abundance of this very fish, but we often have to be content with fillets frozen in a bowl. My recipe is much simpler, but it proves that you can make this delicious appetizer from despised fillet. Quite simple, budget-friendly and still very elegant. It is prepared from fillets of skinny fish: hake, pollock, haddock, etc. I prepare this jelly for almost all holidays and just like that, whenever I want.
Brownie with zucchini without flour, sugar
Category: Baked goods Dough products Pies
Zucchini brownie. Free from flour, gluten, dairy and sugar. The past week has been difficult and troublesome. The weather turned bad. The mood slowly but surely slipped into “minor”. And in order to somehow cheer myself up, I decided to cook something super tasty. And she prepared it. I spent Sunday in the kitchen experimenting. I made meat and vegetable pies and zucchini brownies. I've been working on this brownie recipe for quite some time. I thought about and thought about all sorts of options. But nothing suited me. I wanted to make a dessert that I could eat myself. Because I don’t eat anything that I cook with fruits and other sweeteners. And I really wanted my brownie to be without flour, any flour: neither coconut, nor bg, nor nut. And I succeeded. The brownie turned out magical. How delicious it is. For the first time in all these years with the new diet, my taste buds were completely satisfied. It was like a chocolate hello from the past! Only its healthy version (for me, I mean). I cut it lukewarm. I really wanted to see what I had done. And it was deliciously warm: tender, soft. Above all praise. And the next day, in the evening, I tried it chilled (I cooled it in the refrigerator). I felt like I was eating some kind of VIP dessert, chocolate. Well, very, very tasty. But I won’t torment you any longer.
Vegetarian rice pancakes without eggs and milk
This is an unusual recipe with oriental roots: it is based on thin “dosa” flatbreads, which are prepared in India. They are sometimes called “thousand holes” due to their very porous structure. There is nothing exotic in the composition: all the necessary products can be found in a regular store.
You will need:
- 3 cups rice flour;
- 1 cup chickpea flour;
- water;
- salt, sugar (to taste).
Step-by-step instruction:
1. Combine two types of flour, add water until you get the consistency of thick sour cream.
2. Cover the resulting dough with a lid or plate and leave to ferment in a warm place for 10-12 hours (you can place it overnight in a switched off oven with the light on).
3. After the dough has risen, salt it and add sugar. Check the consistency: if you think it is too thick, dilute with water at room temperature.
4. Drop a little vegetable oil onto a heated frying pan and wipe with a napkin. Repeat this step before baking each batch. Before flipping, brush the pancake with oil directly in the pan. Fry the other side for just a couple of seconds.
To make thinner, crispier pancakes, do not dilute the batter with additional water: use thick batter.
Remove the hot frying pan from the burner and, holding it suspended, pour in the dough. Using a flat spoon, spread the dough over the entire surface and return the pan to the heat. As with the previous method, generously brush the pancake with oil while it is still cooking. You will get nice golden pancakes in which you can wrap any filling if you wish.
Quick recipe: gluten-free pancakes with rice flour
- Whisk milk and eggs.
- Add flour, salt and sweetener as needed and to taste, beat.
- Add vegetable oil and beat.
- Place the frying pan over medium-high heat to warm up.
- Pour half a ladle of pancake batter and carefully distribute throughout the pan.
- Fry on one side for 1-2 minutes until golden brown and the edges come away from the pan.
- Turn over and fry for another half a minute or a minute until golden brown and remove the pancake from the heat.
- We repeat the process until the dough is finished, each time stirring it with a ladle before scooping.
- Prepare the filling: cut the Mozzarella and tomatoes into small cubes, mix in a plate, salt and pepper to taste.
- Peel the avocado, remove the pit and cut into thin strips according to this guide.
- Prepare Pesto sauce according to this recipe.
- On the finished rice pancake, place a couple of spoons of tomatoes with Mozzarella, put a few pieces of avocado next to it, and on top a small spoon of Pesto sauce, pepper and sprinkle with olive oil to taste.
- Serve to the table, now you know how to bake rice flour pancakes with original fusion filling!
That's it, gluten-free pancakes with rice flour are ready, the recipe has also come to an end! Rice flour is a wonderful ingredient that can be used to make many desserts and other dishes, so it will continue to feature on my blog. It produces thin, beautiful, tender and tasty pancakes, so be sure to cook and try them!
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Vika Leping was with you! Tell your friends about the pancake recipe, recommend it, if you like it, like it, leave comments, rate it, write and show photos of what you got, and remember that everyone can cook deliciously, that you are more talented than you can imagine , and of course, enjoy your food! I love you, be happy!
Mushroom fritters
Category: Baking Pancakes, pancakes, cheesecakes Pancakes
I think everyone loves mushrooms. Pancakes with sour cream are hard to resist! This has long been a favorite dish in Rus'! But today we will cook these pancakes with mushroom flour! Believe me, it’s very tasty, and also healthy! Listen here: It is very interesting that in terms of food digestibility, mushroom flour is superior not only to mushrooms prepared in various ways, but also to many well-known products. For example, bread is absorbed by the body by approximately 75%, vegetables by 70%, dried mushrooms by 65%, and mushrooms, crushed into powder, stop at a record digestibility mark of 90%! Mushroom flour is a healthy food, it does not contain GLUTEN and lactose and can be used as a food supplement.
Kibbeh cutlets
Category: Hot dishes Poultry dishes Hot turkey dishes
Kibbeh are two-layer cutlets of Lebanese cuisine, which are traditionally prepared from lamb with the obligatory addition of bulgur to the minced meat, and deep-fried. Essentially, these are zrazy prepared according to the “like in like” principle: both the minced casing and the filling are prepared from the same type of meat, but with different fillings. I decided to use the cooking principle, but use turkey meat, added some of my own, kept some from the original recipe, and fried it in semi-deep fat. The result was tender, tasty cutlets with a magical aroma and new shades of taste! It takes a little longer to cook than regular cutlets, like all zrazy, but you will be pleased with the result.
Potato salad Prostetsky
Category: Salads Salads from vegetables, mushrooms, cheese Salads from vegetables
Dear cooks, while the German potato salad promised to you according to my mother-in-law’s recipe is infused in the refrigerator and is waiting in the wings tomorrow, I want to share with you another version of it. My Latvian grandmother made this salad when I was a child. Mainly in winter, from what was always available - potatoes, carrots, pickled cucumbers and a little vegetable oil. It’s so simple and quick to make that I was sure that this recipe was definitely there, but I was surprised to not find it. Well, I invite you to your favorite uncomplicated taste of childhood!
