Gluten and dairy-free pancakes
Category:
Snack
Free from:
lactose/milk, gluten, nuts, sesame, mustard, celery, lupin, meat, fish, crustaceans, molluscs, soya beans, sulphites
Contains:
egg
Alternatives:
Use egg replacement for an egg-free recipe
Preparation time:
10 minutes
Cooking time:
1-2 minutes per pancake
Serves:
12-15 pancakes
Ingredients
110g gluten-free plain flour/white mix, e.g. Dove’s Farm (check for wheat and milk if you need to)
2 large eggs
200ml dairy-free milk
75ml water
Pinch of salt
Spread/oil for cooking with (e.g. Pure sunflower spread or olive oil)
Method
1. Sift the flour and salt into a large bowl
2. Make a well in the centre with a spoon and break the eggs into it
3. Whisk the mixture (by hand or with an electric whisk)
4. Put the milk and water in a jug together
5. Gradually add the milk and water mix to the mixture whilst continuously whisking to produce a thin, smooth batter
6. Put a non-stick frying pan over a hot heat and add a knob of spread/2 teaspoons oil
7. Turn the heat down to a medium heat and add as much batter as you wish (they make great large thick pancakes, or thin small pancakes)
8. When you have poured in the batter, move the pan from side to side to ensure the mixture spreads out
9. The edges of the pancake will start to look cooked and golden when ready (under a minute) so at this point either turn it over with a spatula or if you are brave – flip it (just don’t drop it on the dog!)
10. Cook for a further 30 seconds or so and remove from the pan
Serving suggestion: Lemon and sugar is my favourite topping. But they’re delish with maple syrup drizzled on top too.
These pancakes are also low FODMAP and can be vegan if egg replacement is used.
The Safer Eating Company cannot take responsibility for any recipes that are uploaded that are not accurate. We will check them as often as possible, but please refer to our problem food lists and ALWAYS CHECK THE LABELS of every ingredient
