Tuesday, 28 October 2014
Tuesday, 21 October 2014
I have always loved and enjoyed pancakes. Over the past 6 to 12 months, I've been dabbling in the changes of eating dairy and gluten free and have really loved the process of making food in a much healthier way. Recently I've gone back to eating fairly normal but with still a few things I like to have free from any dairy or gluten, and pancakes is one of them!
The recipe I want to share is a really basic one, but I have substituted the main ingredients for other products. The pancakes taste seriously incredible as is or with as many topping variations as you wish!
You will need:
1 cup x Gluten Free Plain Flour
2 x Eggs
1 cup x Almond Milk (or any variant milk of choice)
2-3 tbsp x Oil (or dairy free butter if you prefer)
The way I like to do it is by cracking the eggs into a bowl and whisking, then adding the milk to combine. I then gradually add the flour and whisk at the same time to get a smooth consistency. My last step is to add in the oil, or butter if you prefer (having it pre-melted in a pot or bowl first).
I then pour the mixture in small amounts into a heated pan and cook away!
**Quantity-wise, the measurements above are quite standard so it's up to you with how many pancakes you wish to make and how much mixture you like to pour in the pan at one time.
**A quick tip: the gluten free flour really thickens the mixture, so if you like your pancakes slightly thinner then I would add more milk until you get the consistency you are after.