You know what is the first thing I made when I found out I had to go gluten free?
Pancakes!
It was Ragi /Finger millet pancakes, something that I whipped together, thankfully it tasted good and that really helped my confidence. It is also the reason why pancakes are the first recipe featured in the recipes chapter of my book . I will leave the link for the book towards the end of this post.
Apart from being easy to whip, making pancakes are a great way to figure out all about the flour you are working with . Adding water to any flour, tells you about its water absorption capacity. People ask me how I bake gluten free breads, where I learnt it all from, well, a lot of it comes from the fact that making pancakes is my starting point. It has given me an insight into how the flour I have used reacts with different levels of liquids and other ingredients.
So here are a few of my simple gluten free pancake recipes which will make 4-5 pancakes.
Recipe for Quick Fix Gluten Free Pancakes ( Eggless)
1. 1 cup gluten free flour ( ragi, sorghum/jowar, brown rice, any millet, quinoa) or commercial gluten free flour mix.
2. 1/2 tsp baking soda
3. A pinch of salt
4. 1 ripe robusta banana mashed
5. 1 tbsp cane sugar or jaggery ( can be omitted if you want it to be sugar free)
6. 3/4 cup dairy or non dairy milk
7. 1 tbsp flax or chia seed ground in 3 tbsp of water
8. Butter or Oil for cooking
Method
1. In a bowl combine the dry ingredients well and then add the wet ingredients.
2. Depending on what flour or combination of flours you are using please adjust the milk/mylk quantity. The batter should be pourable . Not too runny or thick.
3. Let it rest for 10 minutes.
4. Then heat a flat pan or skillet, pour a little butter or oil on the pan .
5. Pour a ladle full of batter onto the pan.
6. Once you see bubbles appear and it looks cooked flip it onto the other side.
7. Once it has a golden brown sheen on take it off the pan.
8. Repeat the process with the rest of the batter. You could top the pancakes with bananas or any fruit
9. Serve with honey/maple syrup/ jam/butter/peanut butter
Notes
If you don’t have chia or flax, use psyllium husk. If you don’t any of them use an egg . If you don’t have access to milk or non dairy mylk just use water . It will have a different taste but the quantity will be less and you have to use your discretion here. You don’t have a banana use any fruit puree but please don’t use lime or orange. Apple and mango are good options. If you feel you want it more sweet add more sugar.
Low Carb Pancakes
- 1 cup Sweet Potato Flour
- 1 tbsp liquid Jaggery
- 60 ml dairy or non – dairy milk
- a pinch of baking soda
- a dash of salt
Follow the same method as above
For other low carb pancake recipes with raw banana flour check my recipes here
Gluten Free Sourdough Pancakes
Lime & blueberry sourdough pancakes
- 1 cup of my gluten free flour mix ( just equal qty of Sorghum flour,Brown rice flour and tapioca starch.)
- 4 tbsp Sourdough starter
- 3 tbsp brown sugar or any sugar
- 1 tsp lime juice
- 1/3 cup blueberries
- 1 egg – or any kind of egg replacer ( check recipes above )
- 1 tsp baking powder
- 150 ml dairy or non dairy milk
You can also use a ready made glutenfree flour mix, just keep an eye on the consistency.
I left it covered for 10 minutes & then followed the method as mentioned in the first recipe.
You do not have to waste your money on fancy pancake mixes , all you need is any flour in your pantry, and the ingredients mentioned in my recipes.
There are more pancake recipes on instagram www.instagram.com/jagglutenfree or www.facebook.com/GFIndia
For more on gluten free living, celiac disease and my ragi pancake recipe , do check out my book.