Pancakes Spaghetti Recipe?! (Gluten-Free) - Dished

Ingredients

• 1.5 cup Milk (whole or 2% milk)
• 1 Egg (large, room temperature)
• 2 tablespoon Vanilla Extract (pure vanilla extract)
• 2 tablespoon Baking Powder (gluten‑free)
• 2 tablespoon Powdered Sugar (for a hint of sweetness)
• 1 cup Gluten-Free All-Purpose Flour (sifted; any gluten‑free blend works)
• 2 tablespoon Butter or Oil (for greasing the skillet)

Instructions

1. Combine Wet Ingredients

   In a mixing bowl, whisk together the milk, egg, vanilla extract, powdered sugar, and baking powder until the mixture is smooth and slightly frothy.

   Time: PT2M

2. Incorporate Gluten‑Free Flour

   Gradually add the sifted gluten‑free flour to the wet mixture, whisking continuously to avoid lumps. The batter should be pourable but thick enough to hold shape when piped.

   Time: PT3M

3. Transfer to Squeeze Bottle

   Pour the batter into a clean squeeze bottle, tapping gently to release any air bubbles.

   Time: PT1M

4. Preheat Skillet

   Place the non‑stick skillet over medium heat and melt a thin layer of butter or oil, swirling to coat the surface.

   Time: PT2M

5. Pipe and Cook Pancake "Spaghetti"

   Squeeze the batter onto the skillet in long, thin strands, mimicking spaghetti. Cook for about 2‑3 minutes until the edges set and the bottom is lightly golden, then gently flip and cook another 2‑3 minutes.

   Time: PT8M

6. Serve

   Transfer the cooked pancake strands to a plate, drizzle with additional powdered sugar or your favorite topping, and serve warm.

   Time: PT0M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of Milk: Almond milk, Soy milk
• Instead of Egg: Flax egg (1 tbsp ground flax + 3 tbsp water), Apple sauce (¼ cup)
• Instead of Vanilla Extract: Maple syrup, Almond extract (½ tsp)
• Instead of Baking Powder: Baking soda + cream of tartar (½ tsp + ¼ tsp), Self‑rising gluten‑free flour (adjust flour amount)
• Instead of Powdered Sugar: Granulated sugar (blend in blender), Honey (½ tbsp, adjust liquid)
• Instead of Gluten-Free All-Purpose Flour: Almond flour (use ¾ cup), Rice flour (use 1 cup, may need extra xanthan gum)
• Instead of Butter or Oil: Coconut oil, Vegetable oil

Equipment Needed

• Mixing Bowl
• Whisk
• Squeeze Bottle
• Non‑Stick Skillet
• Spatula
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Achieving a smooth, lump‑free batter when incorporating the gluten‑free flour.
• Cooking the pancake strands just until set; overcooking makes them tough.

Chef Tips from the Video

• Use a silicone squeeze bottle with a wide tip for the smoothest strands.
• Let the batter rest for 2‑3 minutes after mixing; this allows the flour to hydrate and yields fluffier pancakes.
• A pinch of salt (optional) enhances the flavor without affecting the gluten‑free status.

Troubleshooting

Storage

Refrigerator: Store cooked pancakes in an airtight container for up to 2 days; reheat in a skillet or microwave.

Freezer: Freeze cooked pancakes in a single layer on a tray, then transfer to a zip‑top bag for up to 1 month. Reheat directly from frozen.

Room temperature: Best eaten fresh; can sit at room temperature for up to 1 hour.

Make-Ahead Tips

• The batter can be prepared up to 24 hours ahead and kept refrigerated; give it a quick stir before using.
• Cooked pancakes freeze well; reheat in a skillet for crisp edges.

Frequently Asked Questions