The three major people in my life have very “demanding” dietary requirements, needing to make sure the food I prepare is; Wheat Free, Cows Milk Free, Egg Free and Low in Salt. This creates a daily challenge which is accept with open arms, giving me a chance to research and experiment with many different foods and styles. One of the biggest challenges that I have always wanted to conquer is the dreaded pancake. After a few attempts, I have managed to find the best recipe for ‘Everything Free’ American-Style Pancakes.
Ingredients (creates 4 servings)
- 125g (1 Cup) – Gluten Free Flour
- 30g (2 Tablespoons) – White Sugar
- 10g (1 Tablespoon) – Baking Powder
- 1/2 Teaspoon – Salt
- 240ml (1 Cup) – Unsweetened Soya Milk
- 15ml (1 Tablespoon) – Apple Cider Vinegar
- 1 Teaspoon – Vanilla Essence
- Toppings of your choice
- Honey or Maple Syrup to Serve
The ingredient list may look daunting with vinegar and various white powders, but it is just as simple as the regular pancake. Simply combine the dry ingredients (Flour, Sugar, Baking Powder and Salt) in a bowl, then add the milk; whisking until smooth. Then add the vinegar and vanilla essence, whisking again to make the mixture light and “airy”.
Wiping the frying pan with sunflower spread, I placed a ‘cups’ worth of batter into the pan and added a handful of the decided toppings. Cook on a low heat until bubbles appear on the top of the batter, as seen in the picture above and then flip; cooking till golden. I chose to do Raspberry, Blueberry and Chocolate toppings and a plain one. Once stacked and finished with a syrup and extra toppings to serve, it creates a picturesque and very instagram-able breakfast. Happy Flipping!
(Please note, I have found these extremely filling; struggling to finish two pancakes in one sitting)