At the weekend I found myself experimenting…and it was only 7.30am!!
As regular readers will know, we have my breakfast pancakes most mornings, but I felt like a change!
Instead of doing my usual recipe, I therefore created these little beauties, inspired by a recipe by Lorraine Pascale (I do find her recipe books particularly inspiring).
You don’t have to be as sad as me and make them into gingerbread man shapes! But sometimes a morning needs a little brightening up…and these certainly did that! If you fancy impressing your boyfriend or husband, why not cut them into heart shapes?!
Gluten-free & Dairy-free Gingerbread Pancakes
- 75 g gluten-free plain flour I use my wholegrain mix
- 45 g ground almonds
- 1 tsp baking powder
- 1 egg or 1tbsp milled flax seeds 'whizzed' with 3tbsp water
- Approx. 150ml almond milk or other dairy free or dairy milk
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 tbsp brown sugar
Mix together the dry ingredients in a bowl.
Meanwhile place a large frying pan on a medium heat. If you have a good non-stick pan there will be no need to add any oil to cook these.
Add the egg and milk and hand whisk until you have a smooth mixture, rather like thick double cream. The amount of milk you need will depend on what flour you use so add it slowly.
Once the pan is hot, place tablespoonfuls of mixture into the pan. I get 5 or 6 in my pan.
Leave for approx. 1 minute until bubbles start rising to the surface. Carefully turn over and cook until golden on both sides.
The first batch will take longer than the rest unless the pan is really hot before starting.
Use a mini gingerbread man (or lady) cutter to cut out your shape.
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