Much to my despair, I’m taking up a gluten free diet! I suffer with awful migraines, and when I tried this a couple of years it made a big difference. So that begs the question... how can I run a baking blog and not eat gluten? For anyone who doesn’t know, gluten is found in all wheat and barley products, that includes bread, cake, pastry and lots more of the delicious things that I love to eat!
I’ve decided I’m going to start posting a few gluten free recipes, but I’ll make a note of how to make them with regular flour too for anyone who doesn’t want to spend the extra cash required for gluten free products.
There will also be lots of gluten-filled recipes too, which I’ll gaze at adoringly but will have to resist eating.
My first gluten free recipe is something I really, really miss, and that’s buttermilk pancakes, these are incredibly easy to make, and the addition of buttermilk gives such a delicious flavour and texture. I don’t feel like I’m missing out at all!
Ingredients
(this makes 8 good sized pancakes, enough for 2, or in my case just myself…)
175g Gluten free plain flour *
1 tsp Gluten free baking powder **
1/4 tsp Xantham gum *** (optional)
175ml buttermilk
2 large eggs
2 tbsp golden caster sugar
2 tbsp melted butter (or coconut oil if you prefer the flavour)
Toppings of your choice (I like to use fresh fruit and/or Nutella, which is gluten free for anyone wondering. Maple syrup and bacon is also amazing on these pancakes)
*You can substitute with regular plain flour and baking powder if you’re not making them gluten free
** Lots of baking powders are gluten free as standard, so double check the packaging before paying the premium for a product labelled gluten free
**Xantham gum stops the edging spreading if you’re using gluten free flour, if you’re using regular flour you won’t need to worry about it
Method
- In a large mixing bowl beat together the eggs, buttermilk and half of the melted butter.
- Sift in the flour, baking powder and Xantham gum. Then add in the sugar and fold all of the ingredients together until completely combined. The batter will be very thick, similar to cake mix.
- Heat a large non-stick frying pan over a medium heat, and pour in a little of the melted butter.
- Using a large spoon, spoon a generous amount of the pancake batter into the pan, and slightly spread it out with a butter knife to your desired thickness.
- Cook for 2-3 minutes on each side, I like them to be a little bit gooey in the middle, but you can cook them for an extra minute on each side if you'd rather they were cooked through. I cooked three pancakes in the pan at a time and put them on a baking tray inside a warm other whilst I was making the others.
- Repeat until all of the batter is used and the pancakes, stack them up and cover them in your favourite toppings!
Let me know if you make these yourself (gluten free or not), and tag me in your photos. Lots of love and happy baking!
š☕️
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