Everybody loves pancakes, right? My household is no exception but with 3 of us being Gluten and Dairy free and 2 of us being ‘normal’, my pancake recipe has to really pull some punches to satisfy both foodie genres.
I always make ‘free from’ foods that appeal to everybody at the table or else I simply don’t serve them. Tried and tested, these pancakes are the perfect way to start the day (or bring it to a happy close if you are a fan of the reverse breakfast like me!) – they are soft, fluffy and so satisfying.
120g Pure Olive spread
100g Raw coconut oil
- Melt in a saucepan and set aside.
- Meanwhile, into a large bowl whisk together:
100g pure dark maple syrup
8g vanilla bean paste
The juice of a whole freshly squeezed lemon
The melted oil
70g coconut sugar
- Mix together, then add:
120g Gluten Free (GF) oat bran
70g GF oat flour
300g GF plain flour
15g GF baking powder
100g Dairy Free (DF) plain coconut yoghurt alternative
4 large organic free range eggs (good eggs from happy hens are important!)
- Whisk into a thick batter and then add:
200ml DF coconut milk
100ml DF almond milk
- Combine thoroughly, cover and refrigerate (overnight if needed) until half and hour before cooking
- To cook – Grab a large non-stick pan and put it onto a med/high heat until water bubbles and forms sizzling balls when flicked
- Turn the heat down a bit after this, wait 30 seconds, spray a little coconut or sunflower oil before each pancake and then add a ladle of batter
- Allow bubbles to surface through the centre of the pancake and its surround before flipping
- The overall look should be lacy and golden brown.
- Serve up a stack and enjoy! I love maple syrup and fresh fruit with mine.