Ultimate Bread Pudding Pancakes

The Ultimate Gluten-Free Bread Pudding Pancake Recipe

Gluten-Free Foodee
Pancakes can be tricky when you are gluten-free. Getting that traditional pancake flavour and texture is hard to achieve, however, when it comes to alternatives to traditional pancakes, this recipe takes the cake. Using a loaf of gluten-free bread soaked in milk gives these pancakes the bread pudding name, but definately helps to make them delicsious.
Prep Time 30 mins
Cook Time 15 mins
Course Breakfast
Cuisine gluten free

Ingredients
  

  • 400 g Gluten-Free White Bread brioche style works well
  • Cups + 2% Milk or non-dairy alternative milk
  • Cups Gluten-Free Flour
  • ¼ Cup White Sugar
  • Tbsp Baking Powder
  • ¼ Tsp Salt
  • 1 Tsp Vegetable Oil
  • 3 Eggs, beaten
  • 3 Tsp Vailla
  • ¼ Tsp Cinnamon optional

Instructions
 

  • Cut the bread into 1-inch cubes. Place the cubed bread in a bowl.
  • Pour one cup of milk over the bread with a spatula, gently.
  • After five minutes check the bread and add another half cup of milk.
    Tip: You do not want the bread to be softened, but you don’t want it to be swimming in the milk either.
  • If your bread is super absorbent or seems very dry, you can add another ½ c of milk.
  • While the bread is soaking, whisk together the flour, sugar, baking powder and salt in a small bowl.
  • Add the flour mixture to the soaked bread and gently fold in, until just incorporated.
  • In the bowl that the flour was in, beat together eggs, oil, and vanilla until combined.
  • Add the egg mixture to the bread and flour mixture. Mix to combine.
  • Let batter rest 15-30 minutes.
  • Melt the butter, butter alternative, or cooking spray in a skillet over medium heat.
  • Drop about 1/3 cup of the batter per pancake, into the skillet and cook for 3 to 4 minutes per side, over medium heat.
    Tip: These do not bubble like traditional pancakes, so wait until the edges are brown, and you can get a spatula under them, and they are firm enough to flip.
  • Line a cookie sheet with parchment paper, so when the pancakes are cooked, they can be placed on the cookie sheet and can be kept warm in the oven, until served.
  • Serve warm with your favourite pure maple syrup.

Notes

Another tip: you could use cinnamon raisin bread for an even more decadent and flavourful twist.
Keyword bread pudding, gluten free breakfast recipes, pancakes