Gluten Free & Dairy Free "Lace" Pancakes - #GBBOGlutenFree

Tuesday, September 20, 2016

American style pancakes get a scrumptious, lacy gluten free and dairy free makeover!

Gluten Free and Dairy Free Lacy Lace Pancakes #GBBOGlutenFree | Anyonita Nibbles
Yield: at least a dozen pancakes
Prep time:
Cook time:

Gluten Free & Dairy Free "Lace" Pancakes - #GBBOGlutenFree

Let's start with a bit of a lesson: American style pancakes > crepes. Any day of the year. Now that we've gotten that out of the way ... :) I'm back with my version of last week's Technical Challenge on the Great British Bake Off. Paul Hollywood (ever pushing the boundaries and insisting contestants on a baking show don't actually bake) set the task of making beautiful lacy French pancakes. Or crepes.

Personally, I hate crepes. Can't stand them. I'd much rather prefer a thick American style pancake. So when it came time to do this challenge, I stuck to my guns and made the type of pancake batter I'd normally make, with sugar and eggs and pancake mix with baking soda in it. You can take the girl out of America, but you can't take the American pancakes out of the girl. But these aren't your ordinary pancakes; these babies are made with gluten free pancake mix and are completely dairy free as I've used delicious cashew milk instead.


My original lacy pancake design | Anyonita Nibbles

There's only one minute problem. American pancakes by nature are heavy, stodgy piles of bliss. They don't really warrant a delicate lacy design. Try as I may, not matter how thin I got my batter, when it came time to flip, the heavy pancakes just fell apart. So I gave in and settled for a little swirly line connecting the sides of my heart. It's not exactly lace, but it'll do.

Pile of gluten free and dairy free lacy pancakes as part of #GBBOGlutenFree | Anyonita Nibbles

Ingredients:

For the gluten free and dairy free pancakes
1 large egg yolk
1 large egg
1 tablespoon caster sugar
175 grams gluten free pancake mix
250 ml cashew milk
butter
syrup, to serve
fresh fruit, to serve
Need a conversion? Use this handy chart.

Gluten Free Cashew Milk Pancakes

Gluten Free Cashew Milk Pancakes | Anyonita Nibbles

Instructions:

  1. Whisk together the pancake mix, egg, egg yolk and milk until you have a very smooth batter. 
  2. Cover and let rest for 10 minutes.
  3. Pour the batter into a squeezy bottle or piping bag.
  4. Brush a heavy-bottomed non-stick skillet with butter and allow to warm over a medium heat.
  5. Pipe or squeeze your heart design into the hot skillet, minding you don't touch the skillet and burn yourself. 
  6. When bubbles begin to appear in the surface of the batter and the pancake is set underneath, gingerly flip it over and continue to cook for 30 to 45 seconds. Move to a plate and continue until you've used all the batter.
  7. Serve the pancakes with lashings of maple syrup and fresh fruit.

Gluten Free and Dairy Free Lacy Pancakes Served with Syrup and Fruit | Anyonita Nibbles


Other #GBBOGlutenFree Creations:

Gluten Free Dampfnudel with Plum Sauce - #GBBOGlutenFree | Anyonita Nibbles


Gluten Free Viennese Whirl Biscuits - #GBBOGlutenFree | Anyonita Nibbles

 

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