Shrove Tuesday is almost here – so it’s the perfect time to share our recipe for #freefrom pancakes. This recipe is for American style pancakes and is #glutenfree and #dairyfree.
200g glutenfree self-raising flour
1 tablespoons of agave syrup or golden syrup
1 tablespoon of melted dairy free sunflower spread
1 large egg
300g dairyfree milk
Lightly whisk the egg in the bowl. Add the milk, melted ‘butter’, syrup, flour and a tiny pinch of salt. The syrup I use is made by The Groovy Food company and is called Premium Agave Nectar – light and mild. Apparently it is a low GI sweetener, so a bit less naughty than my favourite Golden Syrup. It tastes very similar, but perhaps a bit smokier – almost as if it has been blended with a bit of honey.
Whisk all together using an electric hand whisk or large balloon whisk until the mixture is very smooth and thick. Once well blended (and looking a bit like wallpaper paste) let the mixture sit for as long as you can manage. Grease a non-stick frying pan – then once it is hot, ladle a blob of the mixture into the centre of the pan. Cook it on a low-ish heat. They are quite thick and you don’t want the outside to burn and the inside raw. Nothing worse than undercooked pancake mix!
Once you can see the bubbles making holes in the mix it is probably time to gently turn the pancake over. These pancakes are not for tossing though.
To make them even more interesting I like to add a few sultanas. I sprinkle them onto the pancake just as the mix starts to set and just before the bubbling starts.
Once lightly browned on both sides they’re ready. This amount of mixture should give you around 6-8 little pancakes of a good size. The other good thing about these kinds of pancake is that they keep well – and will be perfect for a quick, filling and warm kids breakfast or as a teatime treat.