Gluten Free Pancake Recipe - Paleo Pancakes
This simple to make gluten free pancake recipe is our favourite paleo pancakes recipes, perfect for sweet and savoury fillings. Make extra and use them as wraps for your lunchbox or picnic basket.
We already have a pancake recipe which you can find here, it's more of the American style of pancake, or drop scone as we English call them, but these are the proper, pan filling, lacy type that are traditionally served up on Shrove Tuesday with a squeeze of lemon juice and sugar.
Paleo Pancakes Nutritional Info
These paleo pancakes use tapioca flour which is considered a 'safe starch' by many people who follow a paleo style of diet. Although it is almost completely lacking in any useful quantities of nutrients, it's a handy thing to have in the cupboard for creating safer, gluten free treats.
This recipe does include eggs, but most of the nutritional value of these pancakes will come from what ever you choose to fill it with.
We love them with our no nut'ella chocolate spread, but they are also really great when stuffed with hot or cold savoury fillings, such as creamy chicken or spicy roast vegetables.
Gluten Free Pancake Recipe - Ingredients Makes 4 - 8
- 115g tapioca flour
- 1 egg
- 1 egg white
- 4 tbsps water
- pinch of pink salt (optional)
- a tiny smidge of coconut oil for frying
Gluten Free Pancake Recipe - Instructions
- Weigh out the tapioca flour and sieve it into a large bowl.
- Make a well in the centre of the tapioca flour and crack one egg into it.
- Separate the other egg, setting the yolk aside for an omlette or maybe some lemon curd to go on your pancakes.
- Pour the egg white into the well in the flour with the whole egg.
- Carefully measure out 4 table spoons of water into a small bowl or cup and add to the eggs.
- Whisk the pancake mixture thoroughly until there are no lumps.
- Set aside for 5 minutes.
- Drop a tiny amount of the coconut oil into a frying pan and heat until smoking hot.
- Give the batter another whisk and then...
- Pour in a small ladle full (or a couple of table spoons full) of the pancake mix and quickly swirl around the pan until almost all of the bottom of the pan is covered in mixture.
- Leave to cook until the edges start to rise away from the pan.
- Using a fish slice or a large palette knife, remove the pancake from the pan and flip.
- Cook the other side of the pancake until it starts to turn a golden brown colour.
- Transfer the pancake to a tortilla warmer to keep warm and repeat the process until all of the batter has been used. You shouldn't need to use any extra oil to cook the remaining pancakes.
- Serve with maple syrup, a sprinkle of powdered coconut sugar and a squeeze of lemon juice, or our nut free nutty chocolate spread. Alternatively fill with savoury fillings and pop in the oven to keep warm until you are ready to serve.
I don't know about you, but I can NEVER get the first pancake to work it gets sacrificed to the bin gods every time, so if your first pancake doesn't work, hurray, this means you are human just like us!