I had these GFCF sugar free pancakes this morning. GFCF? What's that? GFCF stands for Gluten Free Casein Free which stems from the gluten free casein free diet. A gluten free casein free diet simply means that there isn't any wheat flour or dairy products in the diet. The reason I decided to include this type of recipe is that there are many people who are allergic to gluten and or dairy and sometimes this makes eating a bit more challenging especially in the West Indies and more so Trinidad and Tobago.
An Original GFCF Sugar Free Pancakes
And also having a relative who is also allergic to gluten and casein, we decided to come up with some GFCF recipes of our own with that distinctly Trini twist. Yes! This GFCF recipe is a Simply Trini Cooking original. One that my wife worked on for some time to get the ingredients just right.
As a start into this realm of cooking we chose to do pancakes because pancakes are relatively easy to make. So instead of doing a recipe that would be complicated I think this would give you the confidence to see that this type of cooking is not that hard. And added to that, this pancake recipe is also sugar free. We just wanted to make these pancakes as natural as possible.
So, if you know of anyone with these allergies you can surprise them with some GFCF sugar free pancakes. Tell me what you think about it. And look out for some more GFCF Trini recipes in the future. Take it from me, these homemade pancakes are really delicious and makes a satisfying breakfast. Here's GFCF sugar free pancakes.
GFCF Sugar Free Pancakes Recipe
GFCF SUGAR FREE PANCAKES
½ cup cassava flour
¼ cup rice flour
1 tablespoon arrowroot flour or cornstarch
½ cup raisins, chopped finely
1 tsp. cinnamon
¼ tsp. baking soda
1 teaspoon mixed essence
½ cup of water
Coconut oil for frying
Mix the cassava flour, rice flour, arrowroot flour (or cornstarch), baking soda, and cinnamon. Set aside.
Beat the egg. Add mixed essence and water to the beaten egg.
Add flour mixture to the egg. Mix well until smooth.
Stir in the chopped raisins.
Place a sauce pan over a low fire. Pour about a tablespoon oil. To make medium sized pancakes, pour about a ¼ cup of the batter into the oil. Spread out the batter with a spoon. Flip after a minute. As seen here the top side should be golden.
Drain on a napkin and serve hot.
This is an easy recipe. However, there are some things you should note.
You can use butter instead of coconut oil.
Substituting the flour ingredients:
Try not to substitute the flour ingredients with other gluten free ingredients. I cannot guarantee it would come out the same. Some gluten free flour are lighter or heavy than others. You will have to experiment with these changes.
Light and tender pancakes:
- Do not over mix the batter:
- Use a flat heavy griddle or a large heavy skillet to cook the pancakes. Preheat the pan before you add the oil or butter.
Storing leftover pancakes:
These cooked pancakes can be stored and eaten later. Place a waxed sheet between each pancake and place them in a zipper-lock freezer bags. Freeze your pancakes for about a month.
Well that's it for another wonderful Trini-style recipe. More recipes to come. Of course join me on my facebook fanpage to continue the fun or stay in the know by downloading the simply trini cooking toolbar. Also, we also have a cookbook that is now available in Amazon. You can learn more about our cookbook below.
And you know what ah does say next....
GFCF Sugar Free Pancakes
- ½ cup cassava flour
- ¼ cup brown rice flour
- 1 tablespoon arrowroot flour or cornstarch
- ½ cup raisins chopped finely
- 1 tsp. cinnamon
- ¼ tsp. baking soda
- 1 teaspoon mixed essence
- 1 egg
- ½ cup of water
- Oil for frying
- Beat the egg. Mix the cassava flour, rice flour, arrowroot flour (or cornstarch), baking soda, and cinnamon.
- Add mixed essence and water to the beaten egg. Add flour mixture to the egg. Mix well until smooth. Stir in the chopped raisins.
- Place a sauce pan over a low fire. Pour about a tablespoon oil. To make medium sized pancakes, pour about a ¼ cup of the batter into the oil. Spread out the batter with a spoon. Flip after a minute.
- Drain on napkins and serve hot.
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