Gluten-Free Halal Pancakes with Maple Syrup: A Delightful Breakfast Treat
Residing in the US, UK, Canada, or any other European nation that practices a gluten-free and halal diet also means searching for breakfast options that can be appealing could be quite a challenge at times to some people. For this reason, I am eager to give out this simple yet delightful recipe on Gluten-Free Halal Pancakes with Maple Syrup. These pancakes are fluffy and airy, making them an ideal breakfast option for family brunch or weekend breakfast. They are gluten-free and safe for consumption by Muslims, which means almost everyone can enjoy them. Let us get into the details of the preparation!
Ingredients
for Gluten-Free Halal Pancakes (Makes about 8 pancakes):
Here’s
what you’ll require to make these yummy pancakes:
Dry
Ingredients:
- One
and a half cups of gluten-free all-purpose flour (make sure that it is
made with xanthun gum or add half a teaspoon of it)
- Sugar,
two tablespoons
- Baking
Powder, 2 teaspoons (gluten-free)
- ½
teaspoon baking soda
- Salt,
¼ teaspoon
Wet
Ingredients:
- 1
cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice or vinegar as a
substitute)
- Two
large eggs are preferably free range or halal certified.
- ¼
cup melted butter or coconut oil for a dairy-free option.
- 1
teaspoon vanilla extract (make sure it is alcohol-free to adhere to the
halal requirements)
Toppings:
- Pure
maple syrup (ensure it is not gluten and halal ingredients)
- Fresh
berries (optional)
- Whipped
cream (optional)
Preparation
Instructions:
Now
that we have the ingredients ready, let’s start cooking!
Step 1: Combine dry ingredients In a large mixing bowl,
sift together the gluten-free all-purpose flour, sugar, baking powder, baking
soda, and salt. This ensures that all the dry ingredients are blended well for
the base of the pancakes to come out well.
Step 2: Combine Liquid Ingredients In a different bowl,
add buttermilk, eggs, melted butter or coconut oil, and vanilla extract and mix
until combined. All components should be combined well in order to obtain a
compliment batter fill.
Step 3: Merger of Wet and Dry Ingredients Step Combine the
wet ingredients in a measuring cup and add them to the mixture in a slow,
steady stream. Fold the batter together until combined. Fold in remaining dry
ingredients, being careful not to stir too many times, or you could end up with
stiff cakes. This batter should be slightly more lumpy than thick, which is
also okay as it is the ideal case for making light pancakes.
Step 4: Heat the Pan Prepare to cook by heating a
non-stick skillet or griddle at medium flame. Pour a little bit of butter or
oil to the surface. If you want to do it healthier, use a cooking spray
instead.
Step 5: Cook the pancakes When the skillet gets hot, pour
¼ cup of the batter for each pancake on the skillet. The batter you’ll see will
spread a little bit. Let the pancakes cook for 2-3 minutes on the other side or
when bubbles appear on the surface and the sides of the pancake look set. When
it is ready, flip to the other side and finish cooking for a further 2 minutes
or until golden in color.
Step 6: Serve with Maple Syrup Finally, pour maple syrup
over the pancakes and place the pancakes in a stack on a plate. Fresh berries
or whipped cream can also be added if you wish to pamper yourself or someone
else.
How
to serve
- Serving
Size:
This particular recipe yields about 8 pancakes, which is just ideal for 4
servings (2 pancakes per individual).
- Total
Calories:
About 250 calories per serving (2 pancakes). It varies with the toppings
added.
- Best
Paired With: To round up the breakfast, a glass of fresh squeezed orange
juice or tea or coffee is served warm.
Nutrition
facts breakdown (per 2 pancakes topping excluded):
- Calories: 250
- Proteins: 6 grams
- Carbohydrates: 36 grams
- Lipids: 9 grams
- Roughage: 2 grams
- Sweeteners: 10 grams
Why
the Majority of People Enjoy Preparing This Dish
This recipe is loved by both adults and children, and that is only to be
expected! This is the reason it is loved:
- Gluten-Free
& Halal:
These pancakes are designed specifically for the consumption of people
with gluten intolerance or with halal requirements. Whether you are
celiac, gluten intolerant, or simply on a halal diet, look no further;
this recipe is for you.
- Fluffiness
Despite Being Gluten-Free: These pancakes are gluten-free, but they have a fluffiness that is
very similar to that of a traditional piping hot pancake.
- Pleasing
& Creative: The recipe does not have to be the same every time, and one can
throw in chocolate chips, nuts, or even mashed bananas to spice things up.
- Quick
and Simple:
You can have a plate full of scrumptious pancakes within 20 minutes, as it
only takes a few short steps.
- Good
for Kids:
Kids enjoy the sweetness of maple syrup and the softness of the pancakes.
It's a fun way to spice up breakfasts for children who are fussy about
food!
100 COOK BOOKS BUNDLE
Kitchen
Top Delicacies Hints and Recommendations:
- Examine
Your Flour:
Not every type of gluten-free flour will be the same. Be sure to use a
gluten-free all-purpose flour mixture that contains xanthan gum or add
xanthan gum separately to achieve the best results.
- Maintain
the Warmth of the Pancakes: If you are preparing a big batch of which it
is not possible to make all the pancakes at once, place the already made
pancakes in an oven set at 200°F (95°C) in order to keep them warm until
the cooking of the remaining pancakes is done.
- Limit
the Mixing:
If you want to achieve the fluffiest pancakes ever, make sure you don’t
mix your batter too much. A few bumps are okay and will help create a
light and fluffy texture.