This Tuesday is Shrove Tuesday and that means one thing, PANCAKES!! My kids love Pancakes so it’s a must in this house! If we are not up and sorted in time to have them for breakfast then we definitely have them as a dessert at dinner time! I already have a recipe for Gluten & Dairy Free Scotch Pancakes on my blog (click on the link for the recipe) so thought I’d make what I call Traditional Pancakes! The ones we all try to toss and end up with a blob of a pancake in the frying pan or the ones the dog enjoys eating up after have landed on the floor!!
These Pancakes I’ve done dairy free as well as gluten free as a lot of people ask about my recipes being adapted to suit a dairy free diet as well as a gluten free diet. If you don’t need dairy free pancakes use your usual milk. I used unsweetened almond milk for today’s pancakes but I have also done them with soya milk….either way they are very easy and very tasty and moreish!!
Serve with a choice of your favourite pancake topping, be it lemon & sugar, honey, golden syrup or a healthy option of fruit……the choices are endless!!
Gluten Free & Dairy Free Pancakes
(Makes approximately 10)
- 1 mug of gluten free plain flour
- 1 mug of unsweetened almond milk or soya milk
- 3 eggs
- Approximately 1 tablespoon of oil for cooking.
- Place all the pancake ingredients into a large jug and whisk thoroughly until you have a smooth batter.
- Heat a non-stick frying pan over a medium heat and poor in approximately quarter of a teaspoon of oil in the frying pan and spread it around the base of the frying pan with a pastry brush so it’s all well coated.
- Pour in approximately a ladle full of the pancake mixture into the frying pan and tilt the pan gently so the mixture spreads evenly to the edges.
- Cook for 30-40 secounds, until the edges begin to lift and the mixture begins to have air bubbles (see below)
- Gently turn the pancake over using a fish slice or if your brave enough toss it to flip it over!
- Cook the other side for around another 30 seconds, until it is also golden brown.
- Turn onto a plate to serve.
- Repeat the above steps until all the mixture has been used…making sure you re oil the pan between pancakes!
- Serve with a choice of toppings…..today we had honey followed by the traditional lemon & sugar!