Pancake Day, or Shrove Tuesday, is the traditional feast day before the start of Lent on Ash Wednesday and what a great special day for me to share three of my favourite gluten-free pancake recipes, all created by me!

Vanilla Pancakes

Ingredients:

• 1 egg
• 80gr gluten-free flour 
• 20 sugar 
• 40gr milk 
• Vanilla essentials
• Gluten-free baking powder (just a tip)

These ingredients are good for one person, I literally use this dose for the pancakes in the picture.

You can mix all the ingredients together with s whip in a big bowl, I just suggest to add the milk bit by bit and to mix and whip it very well, to dissolve all the lumps. When your dough is ready, it’s time to warm up a non-stick pan, it has to be hot before placing your pancake, make sure to low down the temperature so they won’t burn while cooking. Cook one pancake at the time, no rush. For those heart-shaped pancakes, I have used a silicon stamp that I bought at The Flying Tiger.

I have served the vanilla pancakes with some strawberries and banana, but feel free to use any type of berries or even ice-cream.

Honey, Cinnamon and Orange Pancakes

Ingredients:

• 1 egg
• 80gr gluten-free flour 
• 20 brown sugar 
• 45gr milk
• Cinnamon (just a tip)
• Orange peel (just a tip)
• Gluten-free baking powder (just a tip)

For the sauce:

• 30gr butter
• 30gr honey 
• Orange segments (from 1 orange)
• Orange juice (from the orange we segmented before)

For the pancakes, mix the ingredients all together just as I said before and follow the same procedure. For the sauce, put all the ingredients in a non-stick pan, cook and reduce the sauce, be careful to not burn it. Once it is reduced, put it in a container and cool it down in the fridge. It will be ready when it will have the same constancy as honey. Serve it with the pancakes, add more orange segments between layers, if you’d like to.

Chocolate, Almonds and Pistachios Pancakes

Ingredients:

• 20g brown sugar 
• 45g gluten-free flour 
• 40g almond flour 
• 45gr milk
• 1 egg
• 5gr Cocoa 
• Gluten-free baking powder (just a tip)

Chocolate Sauce:

• 50gr dark chocolate 70%
• 25gr milk or double cream 

Decoration:

• 20gr almonds
• 20gr pistachio

For this recipe, we need to start with toasting the almonds and pistachios, in a non-stick pan, until they become a light brown colour. Put them aside to cool down.

For the pancakes, mix all the ingredients as before, but this time when we start cooking the pancakes and we place the dough in the non-stick pan, place some of those toasted almonds and pistachios at the top. So when we turn it around to cook the other side, it will have a nice contrast between the chocolate and the nuts.

For the sauce, melt the chocolate and the milk at bain-marie, whip it until getting a nice and smooth sauce.

Hope you’ll enjoy my recipes!

Please let me know your thoughts with a comment below and don’t forget to follow me on Facebook and Instagram.