Gluten Free Pancakes
Gluten Free Pancakes
A basic gluten free pancake which is also dairy free. A versatile recipe which you can keep as it is or throw in some fruit or top with chocolate sauce and berries. Easily frozen and if you make up my gluten free pancake mix they can always be at hand when ever you need them.
Ingredients:
315 g of my gluten free pancake / waffle mix (recipe below)
1 banana mashed
1 tsp vanilla extract
1 egg beaten
375 ml dairy free rice milk
1 tablespoon vegetable oil
½ tsp cinnamon
Method:
Place all the ingredients in a bowl and stir until combined.
Heat pan over medium heat and lightly grease. I use a paper towel to do this.
Pour a spoonful of mix into the pan and cook one side until golden (approximately 2 minutes).
Flip the pancake and cook on the other side for approximately 2 minutes.
Serve immediately with choice of topping.
If you are not eating immediately place on a cooling rack and then freeze for later.
Additional Notes:
Remember to freeze the leftovers for an easy reach breakfast on school mornings.
Add spices such as pumpkin spice for a slightly different taste!
Equipment Used:
Frying Pan.
Gluten Free Pancake / Waffle Mix
Click the Button below to be taken to the recipe for the pancake / waffle mix.
