Best Gluten Free pancake recipes for Shrove Tuesday

Thai style salad with Minted Wraps

Our savoury serving suggestion is inspired by our love of Thai food. Sweet and sour are balanced beautifully.

Start by making your salad mix

I grant you the salad part is a little more involved and requires some “special shopping trip” ingredients. The results are worth it but it’s maybe more suited as a leisurely weekend brunch project?

For a quicker, mid week version use any stir fry veggie bag with added fruit of your choice & some shop bought Satay sauce and include the toasted nuts if you can.

Need a nut free recipe? Swap out the nuts for toasted pine nuts instead or add more coconut curls which, when toasted, provide a satisfying crunch. Swap the satay sauce for a drizzle of toasted sesame oil instead.

Ready toasted black sesame seeds are available in all supermarkets and add extra flavour and crunch to Asian inspired dishes.

Yield: enough filling for 2 wraps     Prep time: 2 minutes     Cooking time: none

Equipment: a bowl and a fork

Ingredients

• 100g peanuts, toasted. Or almonds or cashews if you prefer
• 1 red or green chilli, finely chopped
• 1 tbsp lime or lemon juice. Or use orange if you prefer
• 2cm piece fresh ginger, finely chopped. Or use some ground ginger to taste.
• 2 tbsp Satay Sauce, shop bought
• 2 tbsp fresh coriander, chopped. Frozen is fine
• 2 tbsp dried coconut curls. Desiccated is fine also
• 1 mango, peeled, stone removed and chopped. Or use nectarines or peaches
• 1 tbsp honey

Method

Simply pop all the salad ingredients into a bowl and mix well.

Here’s how to make your flourless savoury minted wraps.

Yield: 2 wraps     Prep time: 2 minutes     Cooking time: 2 minutes

Equipment: hand whisk, mixing bowl, non stick frying pan and fish slice

Ingredients

• 2 tbsp oil for frying. Rapeseed, sunflower and olive oils are all good.
• 2 free range eggs
• 2 tbsp milk. We prefer to use tinned coconut milk for a dairy free version.
• 1 tsp liquid sweetener. Honey, agave nectar or maple syrup all work well.
• 2 tbsp fresh mint, finely chopped. Frozen chopped mint is also good.
• Zest of 1 lime or lemon, finely grated. Or use half an orange zest if preferred.

Method

• Whisk the half the oil, eggs, milk, sweetener, mint and zest in a bowl until combined.
• Heat the other half of the oil in a non stick frying pan on full heat. Tilt your pan to move the oil around to coat the bottom of the pan.
• The pan and the oil need to be hot.
• Have a fish slice at the ready.
• Pour half of your pancake mixture into your hot pan. Allow the mixture to set so that when you gently lift the edge of your wrap you can see it starting to turn brown.
• You may need to reduce the heat a bit so they can cook through without burning.
• Using your fish slice, gently turn your wrap over and cook the other side. Once cooked, slide your savoury pancake onto a plate.
• Cook off your second wrap in the same way.
• Allow both wraps to cool completely.

Once your pancakes are cooled, lay the salad down the centre of each wrap, roll your wrap up and enjoy!

Now for your gluten free pancake dessert

This gorgeous gluten free pancake recipe is perfect served layered up with cream, caramel sauce and a sprinkling of chocolate buttons or brownie cubes. Or why not try a drizzle of syrup and some fresh fruit…

Yield: 8-10 small pancakes      Prep time: 2 minutes      Cooking time: 2 minutes

Equipment: hand whisk, mixing bowl, non stick frying pan and fish slice

Ingredients

• 100g polenta
• 55g gluten free plain white flour. We used Doves
• 55g cornflour
• 2 eggs
• 200ml milk. Or for a dairy free version tinned coconut milk is excellent.
• A pinch of salt
• Small sprinkle of cinnamon
• Some oil for frying. Sunflower or  rapeseed oils are ideal

Method

• Firstly, add the polenta, gluten free flour, cornflour and salt into a large bowl and make a small well in the middle.
• Add the eggs, milk and a small pinch of cinnamon and whisk until a smooth batter is formed. You may need to add a drop more milk depending on consistency of the batter. It should be quite thick so that the pancakes hold their shape in the pan.
• Heat some rapeseed oil in a pan until hot, and then slowly add the batter until a small, round pancake is formed.
• You should see small bubbles on top when the first side is cooked, flip the pancake and cook on the second side until golden.
• Repeat this method for the remaining pancakes and then serve immediately with your chosen toppings! We’ve opted for strawberries and maple syrup!

Like this? Why not try out Savoury American Style Pancakes recipe!

For more fabulous recipes our Honeybuns gluten free baking book is packed with sweet baking recipes and inspiration.

Check out our Honeybuns All Day Cook Book for savoury and sweet bakes and more pancake ideas from carrot flips to frittata.

Thanks for reading!

– Emma Goss Custard