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Gluten-free and Dairy-free breakfast pancakes

Gluten, Dairy, Soya and Refined Sugar Free; can be egg free
5 from 1 vote
Author Vicki Montague - the Free From Fairy

Ingredients
  

  • 75 g Free From Fairy gluten-free plain flour
  • 45 g ground almonds
  • 1 tsp baking powder
  • 1 egg or 1tbsp milled flax seeds 'whizzed' with 3tbsp water
  • Approx. 200ml almond milk Or other dairy free or dairy milk! You will use less if not using flax
  • Optional:
  • Half tsp ground ginger or cinnamon
  • 2 tsp - 1tbsp milled flax seeds
  • 1 tbsp maca powder
  • Handful dark chocolate chips - check ingredients
  • Handful of fresh berries - a mashed banana or a handful of raisins

Instructions
 

  • Mix together the dry ingredients in a bowl. If you decide to use maca for its beneficial properties then adding the ginger or cinnamon seems to counteract its flavour. The flax seeds will provide extra nutrients too.
  • Meanwhile place a large frying pan on a medium heat.
  • 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 whether you use maca, flax or not and what flour you use.
  • 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.
  • Serve plain or with honey or (dairy-free in this house) chocolate spread. Alternatively, if you like your pancakes sweet, add a tablespoon or 2 of sugar to the mix or the chocolate chips. I leave it out and the kids don't complain!
  • Please note that if you are using maca you will need to add the cinnamon or ginger too to disguise the taste!