Gluten Free Alchemist: Vanilla Buttermilk Pancakes

These pancakes are GOOD! Really really good. Not only are they gluten free, but they are light, fluffy and perfectly laced with rich vanilla. Made with a base of buttermilk, these pancakes are soft, vanillary and perfectly spongy. Whenever I make chocolate sauce, I always wonder why people buy the stuff,

It is so incredibly quick to make and tastes way better than anything you buy in a bottle. These pancakes (according to my pre-GF memory) are equally as good as any glutenous version and worth every ounce of effort it takes to make them. Letting the batter stand allows your pancakes extra rise and fluffiness! Alphabakes with Caroline Makes and The More Than Occasional Baker which has the letter V for us to be inspired by this month.

These pancakes are flavoured with the exotic richness of the Vanilla bean. Tasty Tuesdays with Honest Mum - My first time joining in! 1. Weigh and mix together the flours, sugar, baking powder, bicarbonate of soda, xanthan gum and salt, making sure any lumps are completely broken down. 2. In a large bowl, beat together the eggs, buttermilk, melted butter and vanilla bean paste until light and airy.

3. Add and beat in the flour mix until you have a smooth thick batter. 4. Set aside and leave to stand for 5 to 10 minutes. 6. Remove from the heat and stir in the vanilla extract. 7. Heat a griddle or flat bottomed skillet until medium-hot and very lightly grease the base (I carefully wipe the base with a little vegetable oil on a piece of kitchen roll). 8. Drop a spoonful of batter onto the pan and gently spread into a pancake shape about 10 cm/4 inches in diameter.

9. When bubbles surface and pop at the top of the pancake, use a spatula to carefully turn it over and cook the other side. Both sides should be golden brown. 10. Set aside in a pile (place in the oven on low heat to keep warm until ready to eat). 11. Serve with fresh fruit and drizzled fresh chocolate sauce.

Go on make your own. Fast dessert recipes don't get much faster than this. If possible borrow a grand-kid to help, as it can get messy. Add the flour egg and water/milk ingredients to a mixing bowl and mix to a runny consistency until it coats the back of a spoon. Place the covered bowl in a fridge for at least 30 minutes. In a hot non-stick frying pan add a small knob of butter.

Take a cup of the mixture and pour it into the pan just coating the bottom of the pan. Not to thick just about enough to cover the whole surface. Cook until it appears to lift on the edges and then toss the pancake over if you are feeling brave or use a spatula for convenience and safety.

Cook this side, then slide out onto a warmed plate. Squeeze the lemon over the pancake and then sprinkle some sugar over it. Roll it up and serve. There are thousands of other toppings you could use. Continue until all the mix is finished or everyone is full, whichever comes first. Usually you will have to make a second batch. I hope you like these fast dessert recipes and ideas for lower calorie pancakes. They are just as tasty and much more fun to make. Will You Be Making Pancakes,

Pancakes are a favorite breakfast dish for millions of people. I am no exception - I love homemade pancakes. You know, the old fashioned kind, made completely from scratch, Most pancake recipes call for eggs, but what if you don’t have eggs, or don’t want to use them, Meet my favorite homemade pancakes without eggs!

This is an old, tried-and-true egg-free family pancake recipe that I’ve been using for ages. These pancakes are so good that you won’t need another pancake recipe, with or without eggs. I tried many pancake recipe over years but keep coming back to this one. What I like the most about this pancake recipe is that the batter can be prepared in just 5 minutes or less.