Gluten-Free Pancackes
Gluten-Free Pancackes are a refined twist on classic crepes, made with nutty chestnut flour that adds a rich, earthy flavor. The combination of brown butter and meringue creates an extraordinarily light texture, making them the perfect option for a gluten-free breakfast or dessert. Whether you enjoy them in the morning with a drizzle of maple syrup or as a sweet treat after dinner, these pancakes offer a delicate, indulgent experience. Their subtle nutty flavor and airy consistency make them a delicious, gluten-free pancakes alternative to traditional pancakes.
Time of The Pancakes Recipe
- Prep: 20 minutes
- Cook: 15 minutes
- Total: 35 minutes
- Serves: 4-6
Gluten-Free Pancakes Ingredients
Pancackes Base
- 140g butter
- 150g chestnut flour
- 15g maple sugar
- 5ml sea salt
- 5ml baking powder
- 5ml orange zest, grated
- 1 whole egg
- 2 egg yolks
- 250ml milk
French Meringue
- 2 egg whites
- 30g sugar
- Pinch of salt
Method
Brown Butter
- Melt butter over low heat until golden
- Strain and reserve
Base Mixture
- Mix chestnut flour, maple sugar, salt, baking powder, orange zest
- Whisk in whole egg, yolks
- Gradually add milk until smooth
- Incorporate brown butter
Meringue
- Beat egg whites with salt until foamy
- Add sugar gradually until soft peaks form
- Fold into base mixture in three additions
Cooking
- Heat pancacke pan over medium heat
- Add thin layer of batter
- Cook 2 minutes per side
- Keep warm
Serving Gluten-Free Pancakes
Roll Pancackes and serve with:
- Maple syrup
- Fresh berries
- Chocolate sauce
- Whipped cream
Storage
Best served immediately. Keep warm in 150°F oven up to 30 minutes.
Tips
- Handle meringue gently when folding
- Use thin, even layer of batter for proper Pancackes
- Test pan temperature with small amount first
If you like this recipe, check out more ideas like this on this site: Easy Gluten-Free Pancakes.
