This basic recipe can be adapted depending on what you fancy. I have included a few tips at the end for variations which are tried and tested, including a vegan option.
Light & Fluffy Pancakes (Makes 6-8)
Ingredients
135g gluten free plain flour
1 tsp bicarbonate of soda
pinch of salt
1 egg OR 1 small banana, mashed (Vegan option)
130ml unsweetened almond milk
1 tsp runny honey OR agave nectar (less calories and Vegan)
- Sieve the flour and bicarbonate in to a bowl and add the salt.
- In a separate bowl, whisk the egg and milk together with a fork to combine, add the honey and whisk again, then pour in to the flour mixture.
- Whisk the full pancake mixture together and set aside to rest for 10 minutes.
- Heat a non-stick pan and spoon in 2 tbsps of mixture at a time.
5. Swirl the pan slightly to spread out the mixture so that the pancake is roughly 10cm in diameter.
6. Small bubbles will appear across the surface, that's when you know it's time to flip over. You can then watch as the pancake fluffs up!
7. Set your pancake aside and repeat with the remainder of your batter.
Ideas for toppings:
- Agave nectar or maple syrup (With crispy bacon if you like a savoury and sweet take on things)
- Blueberry Compote (In a saucepan, cook down blueberries with a tbsp icing sugar and a drop of vanilla essence.)
- Toasted and crushed hazelnuts, sliced banana and dairy free chocolate sauce
- Lactose free greek yoghurt, milled linseed and chia seeds
Tips:
- I often make a chocolate version by adding a tbsp of cacao powder in to the flour mixture
- I sometimes like to add the milled linseed in to the mix to add more texture and fibre before cooking the pancakes.
