Following a gluten free and dairy free diet does NOT mean missing out on pancake day. Over the years I’ve tried various strategies to get a wheat-like consistency with varying success. To date, this is the best combination I have come up with. We enjoyed these with walnuts (from my parent’s garden) and organic maple syrup.
Ingredients – (makes approx 12)
2 eggs (organic free range if possible)
100g plain gluten-free flour (50g potato flour and 50g rice flour works well)
pinch of salt
approx 250ml of non-dairy milk (rice milk or almond milk work well)
2 tablespoons melted coconut oil
1. Sieve the flour and salt into a bowl. Make a well in the centre and break the eggs into it.
2. Using a fork, beat the eggs into the flour making sure the mixture is smooth
3. Gradually add the non-dairy milk, mixing thoroughly to get rid of any lumps. (The mixture should be the consistency of single cream).
4. Stir in the melted coconut oil.
5. Melt a small amount of coconut oil in a frying pan and use a ladle to spoon just enough mixture into the pan to cover the bottom in a thin layer (the pan needs to be quite hot to make this work well). When the first side is nicely brown, flip (if you’re brave enough) and cook the reverse.
6. Repeat step 5 until you have used up all the batter and you have a beautiful pile of delicious gluten and dairy-free pancakes.
7. Add your favourite filling (I love maple syrup and fresh walnuts) and ENJOY!!!!!
What is YOUR favourite filling for pancakes? Please share in the comments below!