Allergy Friendly Pancakes - Gluten, Dairy & Egg Free!
It is safe to say that pancakes are by far my favourite breakfast food. Growing up, we would hit Mum up for pancakes at all special occasions - birthdays, christmas, school holidays, weekends, hump day, Fridays... This basically meant that I had to nail a gluten, dairy and egg-free recipe ASAP. Here is an oldie, but a goodie, the world's easiest allergy-friendly pancake recipe.
Allergy Friendly Pancakes
[Vegan, Gluten free, Dairy free, Egg free, No Refined Sugars.]
2 cups gluten free plain flour
2 tsp baking powder
2 tsp bicarbonate soda (baking soda)
1/2 tsp ground cinnamon
1/2 tsp rock salt
2/3 cup maple syrup*
2/3 cup almond milk
2/3 cup unsweetened apple sauce (or apple puree)
1/2 cup coconut oil
2 tsp vanilla extract
In a bowl, whisk together the flour, baking powder, bicarbonate soda, cinnamon and salt.
In a second bowl, combine maple syrup, almond milk, apple sauce, coconut oil and vanilla using the whisk.
Pour wet mix into the dry and stir with a spatula until smooth and combined.
Place a large, non-stick skillet over medium heat and add 1 tsp coconut oil to coat the pan.
Working in batches, pour 1/4 cup of the batter into the pan.
Cook for around 3 minutes, until most of the pancake surface has bubbled, then flip and cook for around 2 minutes, or until the centre of the pancake bounces back when touched.
Transfer cooked pancakes to a warm plate and repeat with the remaining batter.
Serve with maple syrup, berries and coconut yogurt or coconut ice-cream.
Servings: 4 people
I like my pancakes thin and crispy so for a fluffier recipe, add in 1/3 cup extra Gluten Free plain flour.