Gluten Free UBE Pancakes
- 1 ½ cup gluten-free plain flour
- 3 teaspoons baking powder
- ½ tsp salt
- ½ tsp xanthan gum (omit if blend has it)
- 3 egg whites
- 3 tablespoon sugar
- 3 egg yolks
- 1 cup milk
- 2 tablespoon melted cooled butter
- 2 teaspoon pure vanilla extract
- 1 teaspoon Ube extract
- In a big bowl, sift together flour, baking powder, salt and xanthan gum. Stir with whisk until
all ingredients are incorporated.
- In a separate medium size bowl, mix the egg yolks, butter, vanilla, milk, and ube extract.
- Pour the liquid mixture into the flour mix. Lightly stir until just blended.
- In another bowl, beat egg whites to medium peak and add sugar a teaspoon at a time.
Continue to beat until stiff peaks.
- Preheat your pan or flat griddle between low to medium heat.
- Gently fold the beaten egg whites into the batter using a spatula.
- Pour batter onto pan in desired amount and cook the pancakes anywhere between 3 to 5
minutes or until golden brown
- Serve with ice cream, your choice of fruit, or maple syrup.
Serves 6 to 8
Note: this recipe can be used for fluffy Vanilla pancakes, simply omit the Ube extract.
Growing up in the Philippines, food has always been a big part of my life.
But I first learned to cook because my husband is coeliac and I wanted him to experience the food I enjoy eating, especially my favourite Filipino dishes.
One winter night I decided to bake him a gluten free apple pie. When I surprised him with it, he actually cried as he never thought he would be able to enjoy apple pie again.
That was my inspiration!
After opening our first café, I studied to become a qualified pastry chef.
Since then, we’ve gradually added more Filipino influences to our food and desserts, and I love seeing our customers really enjoy something completely new that I prepared gluten free. We now have two cafes, Dovetail on Overend, and Dovetail Social.
And we never charge extra for Gluten Free, Ever!