Updated: Mar 9
So, who doesn't love a batch of warm, sweet smelling pancakes fresh off the pan? I am a bit of sucker for them myself and like mixing them up a bit with different toppings. Here is my family favourite American pancake recipe that is gluten and dairy free so everyone can enjoy them. I have included my own favourite toppings but you can add whatever takes your fancy. Note: this mix will thicken after a while so just loosen the mix with some additional water or milk
Ingredients (makes approx 9-10 medium pancakes)
150g gluten free flour (I love buckwheat)
90g ground almonds
1 tsp baking powder (gluten free - Dove's Farm)
1/2 tsp bicarbonate of soda (gluten free - Dove's Farm)
1/2 tsp salt
1 large free range egg
300ml milk (I use almond, coconut or oat milk but you can use regular milk also)
2 tbsp honey or maple syrup
1tsp ground cinnamon
Oil for the pan
Optional toppings: berries, nut butter, yogurt, maple syrup, coconut chips, cacao nibs, chopped nuts or melted dark chocolate
Mix the flour, ground almonds, baking powder, bicarbonate of soda, salt and cinnamon in a large bowl.
In a jug, mix the egg, milk and mapy syrup or honey. Pour into the flour mix and whisk until lump-free.
Heat a large frying pan or pancake pan on a medium heat and add some oil. Add a spoonful of pancake mix to the pan and allow to cook for approx 2 minutes (wait until bubbles appear on the surface). Flip the pancake over and cook for additional 2 minutes before removing from the pan.
Continue to cook the remaining batter and keep the pancakes warm in the oven until ready to serve