SECTIONS
What would you like to know?
Share this Story
/

Shrove Tuesday: Easy pancake recipes for food intolerances

When she's not writing, Claire Gillespie can most often be found wiping snotty noses, picking up Lego, taking photos of her cat or doing headstands.

We can all have pancakes on Shrove Tuesday even if you can't have gluten or dairy

From SheKnows UK
It's Shrove Tuesday and that means pancakes for all, even those with food intolerances or special dietary requirements.

Gluten-free pancakes

You don't have to pass on pancakes if you're gluten intolerant, as long as you go for this wheat-free option. Gluten-free flour is readily available in most supermarkets and health food stores.

Ingredients:

  • 125 grams gluten-free plain flour
  • 1 egg
  • 250 millilitres milk
  • Sunflower oil for frying

Directions: 

  1. Put the flour in a bowl and make a well in the middle.
  2. Crack the egg into the well and add a quarter of the milk. Whisk until the mixture is completely combined.
  3. Add another quarter of the milk and mix until free of lumps. Add the remaining milk and mix until combined. Leave to rest for 20 minutes.
  4. Lightly oil a small, non-stick frying pan over a medium heat. Stir your mixture. As soon as the oil is hot, pour a small amount of the mixture into the pan and roll it around to cover the base.
  5. Cook until golden brown on the bottom, then flip over and cook until golden brown on the other side.
  6. Repeat until you have used all the mixture, stirring the mixture in between making each pancake and adding more oil for frying as required.
  7. Serve warm with a sprinkling of sugar and a squeeze of orange or lemon juice or your pancake filling of choice.

Dairy-free pancakes

If you don't eat dairy, all you have to do is replace the milk with rice milk, almond milk, coconut milk, soy milk or hemp milk. They all work well for baking so it really comes down to personal preference and the taste and texture of pancake you like best. We think rice milk makes the fluffiest pancakes.

Ingredients: 

  • 125 grams plain flour
  • 1 egg
  • 300 millilitres rice (or other substitute) milk
  • 1 teaspoon of vanilla essence
  • Olive or vegetable oil for frying

Directions:

  1. Put the flour in a bowl and make a well in the middle. Crack the egg into the well and add a quarter of the milk. Whisk the mixture until it is completely combined.
  2. Add another quarter of the milk and mix until free of lumps. Add the remaining milk and vanilla essence and mix together. Leave to rest for 20 minutes.
  3. Heat a splash of oil in a small, non-stick frying pan over a medium heat. Stir your mixture again. As soon as your oil is hot, pour a small amount of the mixture into the pan and swirl it around to coat the entire base with a thin layer.
  4. Cook until golden brown on the bottom, then flip over and cook until golden brown on the other side.
  5. Repeat until you have used all the mixture, stirring the mixture in between making the pancakes and adding more oil for frying as required.
  6. Serve warm with agave nectar, fresh berries, jam or the pancake filling of your choice.

More: Dairy-free alternatives for foodies

Egg-free pancakes

Pancakes need eggs, right? Well, yes — but egg replacers such as Orgran No Egg and Ener G (available online and from large supermarkets and health food shops) work just as well if eggs are off limits for you.

Ingredients:

  • 125 grams plain flour
  • Egg replacer equivalent to 1 whole egg
  • 300 millilitres milk
  • Butter for frying

Directions:

  1. Put the flour in a bowl and make a well in the middle. Prepare the egg replacer as per the instructions on the packet.
  2. Add the egg replacer and a quarter of the milk. Whisk until the mixture is completely combined. Add another quarter of the milk and whisk until lump free, then mix in the remaining milk. Leave to rest for 20 mins.
  3. Heat a knob of butter in a small, non-stick frying pan over a medium heat. Stir your mixture again. As soon as the butter starts to foam, pour a small amount of the mixture into the pan and swirl it around until the entire base is covered.
  4. Cook until golden brown on the bottom, then flip over and cook until golden brown on the other side.
  5. Repeat until you have used all the mixture, stirring the mixture in between making pancakes and adding more butter for frying as required.
  6. Serve warm with orange segments, chocolate spread or your pancake filling of choice.

More quick and easy recipes

Pizza muffins transform your favourite meal into a savoury snack
Make cashew chicken and broccoli skillet in under 30 minutes
Lentil and mushroom empanadas are an easy grab and go snack

Comments
Hot
New in Food & Recipes
Close

And you'll see personalized content just for you whenever you click the My Feed .

SheKnows is making some changes!