Gluten free vegan pancakes

Equipment needed: Good quality non-stick crepe pan or flat frying pan

Serves

6

Good for:

Breakfast

Ingredients

  • 40 grams gluten free flour mix of choice
  • 60 grams chickpea/gram flour
  • 25 grams cornflour or tapioca flour
  • pinch salt
  • 1 tbsp brown sugar or maple syrup optional
  • 250 ml soya milk or dairy-free milk of choice
  • Toppings of choice eg: blueberries, strawberries, raspberries, banana, maple syrup, peanut or almond butter

Step by Step Instructions

Step 1

Place the flours, sugar if using and salt into a medium sized bowl and mix well. Add the soya milk and whisk with a balloon whisk until you get a batter with no lumps (you might want to use a blender if your flour is a bit lumpy)

Step 2

Leave to rest for 15 minutes.

Step 3

Pre-heat the pan for 3 minutes on a medium heat.

Step 4

Pour half a ladle-full of mix into the middle of the pan. Spread it out gently with the back of the ladle.

Step 5

Cook for 2-3 minutes. Bubbles will form on the top.

Step 6

When the bubbles have finished appearing, gently loosen the edges of the pancake with a fish slice and flip over.

Step 7

Cook for another minute until that side is lightly browned.

Step 8

Transfer to a warm plate and repeat until all the mix is used up

Step 9

Serve with your toppings of choice.

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