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Gluten Free Pancake "Spaghetti"

Enjoy a fun twist on breakfast with gluten free pancake spaghetti! These light pancake strands are topped with fresh fruit and drizzled with rich maple syrup for a deliciously sweet and satisfying meal. Of course it doesn't have to be just an enjoyable meal, why not rustle it up for Shrove Tuesday when it is acceptable to eat gluten free pancakes any times of the day! You don't have to load with fruit and maple syrup either why not drown it in chocolate sauce or every go savoury with a bechamel sauce and smoked salmon.

This recipe is...

This recipe contains:

  • Dairy, 
  • Egg
Added
Recipe by Alison Peters

This recipe was featured in:

Ingredients

2 large eggs
300ml milk
100g gluten free plain flour
Mixed berries
Maple syrup
  • Preparation Time: 20 Mins
  • Cooking Time: 10 Mins
  • This recipe makes 2 servings

Method

1. Beat egg and milk together in a jug then beat in the gluten free plain flour until you get a smooth batter, let it stand for 15 mins.

2. Heat a medium frying pan (around 25cm) and add a drop of oil, pour in the batter so it just covers the bottom and reduce the heat to a medium flame, you should get 4-6 gluten free crepe pancakes from the batter. Cook for about 1 minute on one side then flip over to cook the other for another minute. Remove from the pan and repeat with the rest of the batter until you have 4-6 crepes.

3. Slice the pancakes into thin strips so they look like spaghetti/tagliatelle, place in bowls and top with berries of choice and maple syrup (or any other toppings you prefer).

Nutritional Information (Per serving (with toppings))

Calories Carbs Fibre Fat Sugar Protein
474 86g 2g 8g 36g 12g

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