Pancakes are brilliant. It is official! My son and my daughter will both eat them (a miracle!) and you can have them for breakfast, lunch, and tea! I have three recipes to give you today…I hope you enjoy them!
DROP SCONES (gluten, dairy, soya, nut free) – makes approx. 30
These are perfect for breakfast when your child is bored of the same old cereal that is full of sugar and salt! They are also so easy the kids can help out too!
1 cup (any size, just use the same size throughout the recipe) gluten-free self raising flour
1 tsp baking powder
2 tbsp sugar (or more if you like them sweet!)
1 beaten egg
1 cup milk or dairy-free milk (I use unsweetened almond)
Butter for frying
1) Put a large frying pan on a medium heat with a small knob of butter.
2) Put the dry ingredients in a bowl.
3) Make a hole in the middle then slowly add the ‘wet’ ingredients using a whisk so as to get a smooth mixture the consistency of double cream.
4) Once the butter is starting to sizzle add a tablespoon of your pancake mix to the pan and continue until all the space is used up.
5) When you see bubbles bursting at the top of the pancakes turn them over and cook for a further 30 seconds to 1 minute before removing and eating!
BIG PANCAKES (gluten, dairy, soya, nut free) – makes approx. 8
Perfect with almost anything…dipped in curry, filled with cheese, in the place of a wrap for lunch…
100g gluten-free plain flour
1 beaten egg
200ml milk or dairy-free milk (as above)
Olive oil for frying (or butter if having for breakfast!)
1) Heat a large frying pan on a medium heat with a small drop of oil
2) Put the flour in a bowl and slowly add the ‘wet’ ingredients whisking all the time with a whisk until you get a smooth batter the consistency of single cream.
3) Spread the oil around the frying pan with a piece of kitchen towel
4) Pour 3/4 of a ladle-ful of mixture (about 3 tbsp) into the hot pan and swirl around until it covers the base of the pan.
5) Cook on a medium to high heat for approx 30 seconds – 1 minute then loosen with a spatula and turn over to repeat the process.
6) Continue until all the mixture has been used up
7) Serve with whatever you fancy. We have this with ratatouille for a tasty evening meal.
If you want to get a bit more goodness into these replace 20g of flour with 20g ground almonds! Big fuss pot likes these for breakfast so I add the nuts in then to give her some extra energy for the day!
GRAM FLOUR PANCAKES (gluten, dairy, egg, soya, nut free) – makes approx. 8
Super delicious with curry!
100g gram flour (chickpea flour)
Oil for frying
1) Heat a frying pan to a medium heat with a drop of olive oil
2) Slowly add the water to the flour, whisking as you do so until you have a smooth mixture the consistency of single cream
3) Add 3/4 of a ladle-ful of mixture (about 3 tbsp) into the hot pan and swirl around until it covers the base of the pan.
4) When bubbles start to appear, loosen the mix with a spatula and turn over, cooking for a further minute or so until golden
5) Repeat until all the mixture has been used up
6) Serve with anything you fancy but particularly good with curry (see previous recipe)!