Gluten-free Scotch pancakes

Summary

So, you’ve got a hankering for some pancakes, huh? But not just any pancakes, we’re talking Gluten-free Scotch pancakes! You’re in for a treat. Keep reading to unlock the secret to making these gluten-free wonders!

Ingredients Ready to Go

• Unsalted Butter: Yep, that’s 3 tablespoons (45g)
• Gluten-free All-purpose Flour: Grab a cup (240g) of this.
• Baking Powder: Spoon out 2 teaspoons (10ml)
• Salt: Just a pinch, or ¼ teaspoon (1.25ml) to be exact
• Eggs: Two of ’em, the bigger the better
• Milk: Got a cup (240ml)? Perfect.
• Granulated Sugar: A couple tablespoons (30g) will do
• Vanilla Extract: And a teaspoon (5ml) for some flavor magic

Time Crunch

• Get Things Ready: 10 minutes
• On the Griddle: 15 minutes
• From Start to Finish: 25 minutes

Enough for 4 Hungry Folks

Nutritional Talk (Each Serving)

• Calories: 220
• Protein: 6g
• Carbs: 34g
• Fibers: 3g
• Sweets (Sugars): 9g
• Fats: 7g
• The Saturated Kind: 4g
• Cholesterol: 95mg
• Sodium: 320mg

The How-To: Crafting Your Gluten-free Scotch Pancakes

1. Melt that butter. Once done, give it a moment to chill.
2. Big bowl time! Sift in the flour, baking powder, and salt. This sets the stage for our pancakes.
3. Toss in the eggs, one after another, mixing them in real good.
4. Slowly pour the milk, making sure things blend smoothly.
5. Stir in butter, sugar, and that delightful vanilla. Aim for a smooth-ish mix.
6. Heat up a trusty skillet on a medium flame.
7. Ladle out the batter (about ¼ cup or 60ml) for each pancake.
8. See bubbles? Time to flip! A couple of minutes on each side should get them just right.
9. Once golden, plate ’em up and repeat.

Tips for the best Gluten-free Scotch pancakes

1. Gentle with that batter; no need to go all out. Lumps? They’re cool.
2. Stick to non-stick or cast iron for the golden touch.
3. Too brown too soon? Turn down the heat, will ya?
4. Fresh baking powder equals fluffy pancakes.

Serving Suggestions for your Gluten-free Scotch pancakes

• Hot off the pan is the way to go.
• Maple syrup or honey? Drizzle away!
• Top with berries, cream, or yogurt for extra yum.
• Savory fans? Avocado and feta might be your jam.
• Complete the feast with a fresh juice or smoothie.
  
  Alright, with this guide in hand, you’re ready to rock the pancake world. So, go ahead and impress everyone with your killer Gluten-free Scotch pancakes. Bon appétit!

FAQS

1. Are these pancakes suitable for a gluten-free diet?
   Absolutely! These pancakes are specifically designed to be gluten-free, so you can enjoy them without any worries.
2. Can I use regular flour instead of gluten-free flour?
   While the recipe is designed for gluten-free flour, you might need to adjust the proportions and consistency if you decide to use regular flour.
3. What’s the best way to prevent the pancakes from sticking to the skillet?
   Make sure you’re using a non-stick skillet and that it’s properly heated before pouring in the batter. You can also lightly grease the skillet with cooking spray or butter.
4. Can I make the batter ahead of time and store it in the fridge?
   It’s better to prepare the batter right before cooking for the best results. If you do decide to make it ahead, be prepared for some changes in texture as it sits.
5. How can I make these pancakes vegan-friendly?
   You can swap the eggs for a suitable egg substitute like flax eggs or applesauce, and use a plant-based milk alternative instead of regular milk.
6. What’s the secret to achieving fluffy pancakes?
   Don’t overmix the batter; a few lumps are totally fine. Also, allowing the batter to rest for a few minutes before cooking can help with fluffiness.
7. Can I freeze leftover pancakes for later?
   Yes, you can! Allow the pancakes to cool completely, then stack them with parchment paper in between each one before placing them in a freezer-safe bag. Reheat in a toaster or microwave when you’re ready to enjoy.
8. What are some creative toppings for these pancakes?
   Beyond the classic maple syrup, you can try fresh fruit, nut butter, chocolate chips, or even a dollop of Greek yogurt for added flavor.
9. I’m not a fan of sweet pancakes. Can I make them savory?
   Absolutely! Skip the sugar and vanilla extract, and consider adding herbs, grated cheese, or sautéed vegetables to the batter for a savory twist.
10. Can I use almond or coconut flour for this recipe?
    While it’s possible, using almond or coconut flour might result in a different texture and flavor. If you decide to experiment, be prepared for some trial and error to get the proportions right.

GLUTEN-FREE SCOTCH PANCAKES

So, you’ve got a hankering for some pancakes, huh? But not just any pancakes, we’re talking Gluten-free Scotch pancakes! You’re in for a treat. Keep reading to unlock the secret to making these gluten-free wonders

5 from 1 vote

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Nutritions

Nutrition Facts

GLUTEN-FREE SCOTCH PANCAKES

Amount per Serving

Calories

220

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

4

g

25

%

Cholesterol

 

95

mg

32

%

Sodium

 

320

mg

14

%

Carbohydrates

 

34

g

11

%

Fiber

 

3

g

13

%

Sugar

 

9

g

10

%

Protein

 

6

g

12

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Unsalted Butter: Yep that’s 3 tablespoons (45g)
• Gluten-free All-purpose Flour: Grab a cup 240g of this.
• Baking Powder: Spoon out 2 teaspoons 10ml
• Salt: Just a pinch or ¼ teaspoon (1.25ml) to be exact
• Eggs: Two of ’em the bigger the better
• Milk: Got a cup 240ml? Perfect.
• Granulated Sugar: A couple tablespoons 30g will do
• Vanilla Extract: And a teaspoon 5ml for some flavor magic

Instructions

• Melt that butter. Once done, give it a moment to chill.
• Big bowl time! Sift in the flour, baking powder, and salt. This sets the stage for our pancakes.
• Toss in the eggs, one after another, mixing them in real good.
• Slowly pour the milk, making sure things blend smoothly.
• Stir in butter, sugar, and that delightful vanilla. Aim for a smooth-ish mix.
• Heat up a trusty skillet on a medium flame.
• Ladle out the batter (about ¼ cup or 60ml) for each pancake.
• See bubbles? Time to flip! A couple of minutes on each side should get them just right.
• Once golden, plate ’em up and repeat.

Notes

 

Tips 

 

Gentle with that batter; no need to go all out. Lumps? They’re cool.

Stick to non-stick or cast iron for the golden touch.

Too brown too soon? Turn down the heat, will ya?

Fresh baking powder equals fluffy pancakes.

Serving Suggestions

 

Hot off the pan is the way to go.

Maple syrup or honey? Drizzle away!

Top with berries, cream, or yogurt for extra yum.

Savory fans? Avocado and feta might be your jam.

Complete the feast with a fresh juice or smoothie.