Gluten-free pancakes Mini panettone zuccotti with coffee custard cream

Here is the version gluten free of the famous Pancake, the classic and soft American treats that can be tasted a Breakfast generally accompanied by maple syrup and fresh fruit. In place of the White flour we used buckwheat flour And rice flour: a proportionate mix that makes these gluten-free pancakes greedy and tempting, just like traditional ones.

Ingrediants

    FOR 16-18 SMALL PANCAKES

  • 220 g of soy milk
  • 1 tsp apple cider vinegar
  • 15 g of seed oil
  • 1/4 vanilla bean or 1 teaspoon vanilla extract (optional)
  • 80 g of buckwheat flour
  • 40 g of rice flour
  • 25 g of corn starch or potato starch
  • 4 g of baking powder
  • 15 g of whole cane sugar
  • a pinch of salt
  • oil to oil the pan
  • TO SERVE

  • Maple syrup
  • raspberries or other fresh fruit to taste

How to prepare: Gluten-free pancakes

THE gluten-free pancakes are a tasty alternative, safe even for the celiacs and for people who show sensitivity to gluten, to the classics American treats. Pancakes, commonly eaten a Breakfast, are soft discs that are obtained by pouring a couple of tablespoons of dough on a non-stick pan; their cooking is quick, it only takes a few minutes to obtain an optimal consistency: soft and compact. If necessary, you can also prepare Pancakes with the Thermomix following the relative recipe.

This recipe gluten free instead of using white flour, pancakes use buckwheat flour and a small amount of rice flour. Traditionally buckwheat flour is used both for the production of typical dishes such as polenta taragna or pizzoccheri (of which we offer a typical Valtellinese recipe), but its use is the common one of other flours: it is used for bread, for biscuits, for the preparation of cakes or pancakes. A few examples? Our Buckwheat cake to be filled with your favorite jam or, for a savory alternative, the savory crepes with broccoli and beetroot cream or the buckwheat piadina.

Once stacked in small turrets, you can complement the gluten-free pancakes by sweetening them with Maple syrup and garnish them with raspberries or other fresh seasonal fruit.

Also remember that pancakes can be offered in a savory version: if you like the idea, you can try the Salted Salmon Pancakes oi Green pancakes with lime butter.

OTHER TASTY RECIPES:

Gluten Free Fruit Cake, Gluten Free Carrot Cake

Easy execution Preparation time 5 min Cooking time 6 min – 8 min Servings 2 – 4

How to prepare: Gluten-free pancakes

Gluten Free Pancake Preparation - Step 1

Gluten Free Pancake Preparation - Step 1

To make the gluten-free pancakes, in a bowl, combine the soy milk, vinegar, seed oil and vanilla. Stir and let it rest. Separately, sift the flours with the starch and yeast. Add the sugar and a pinch of salt.

Gluten Free Pancake Preparation - Step 2

Gluten Free Pancake Preparation - Step 2

Mix the flours with a whisk and then pour the liquid mixture. Stir vigorously until the dough is smooth and without lumps.

Gluten Free Pancake Preparation - Step 3

Gluten Free Pancake Preparation - Step 3

Heat a non-stick pan, or crepiere, over medium-high heat and cover the surface with a few drops of oil. When the pan is hot, pour 2 tablespoons of mixture for each pancake.

Gluten Free Pancake Preparation - Step 4

Gluten Free Pancake Preparation - Step 4

When bubbles form on the surface and the edges darken, flip the pancakes and cook the other side. Repeat the process until the dough is used up, making sure that the pan does not get too hot. If so, remove the pan from the heat for a minute. Serve the gluten-free pancakes hot, accompanying them with 2-3 teaspoons of maple syrup and fresh fruit to taste.

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