3 February 2017
Hmmmm, the difficulty for me with eggless and gluten free pancakes isn't getting them to taste nice, it is trying to get the perfect mix so that they don't stick to the bottom of my so called 'non-stick' pan! So, I have been tweaking and perfecting and trying and eating and selling my mashed up pancakes, or perfectly round pancakes, depending on how well they decide to turn out.
I have now, finally tweaked this recipe, I have done the hard work so that you don't have to!
Get all the ingredients NOW!
1/ Mix the following ingredients together in a large mixing jug:
1 and a 1/2 cups of Buckwheat Flour and then 1/2 a cup of Doves Farm Gluten Free Plain Flour.
2 teaspoons of baking powder
2 teaspoons of raw cane sugar
2/ Into a smaller jug put in:
3 cups of Almond Milk
1/2 a cup of unsweetened apple puree
2 teaspoons of vanilla extract.
Mix well and then add the wet ingredients to the dry ones and stir in.
3/Heat half a tablespoon of coconut oil in a frying pan or wok, then pour the hot oil from the frying pan into the batter mixture.
4/ Put another half a tablespoon of cooking oil into the pan to heat until very hot, almost smoking.
5/ Pour a little of the pancake mixture into the pan, and gently swirl the oil around to make sure that the base of the pancake is covered.
6/ Heat until the pancake is cooked all the way through and won't fall apart when turning it over.
7/ Keep cooking the pancake mixture one by one, heating up a half a spoonful of Coconut oil to the right temperature each time.